Stuffed tomatoes are always a significant and welcome change to your dinner menu. Not only are they delicious and fast to make for a busy weeknight, but they also make for a colorful addition to your table.
4tomatoes, medium size
3 tablespoonsitalian flat leaf parsley
2sliceswhite bread, crust removed and cut into rough pieces
Cut the cap of the tomatoes off about 1 inch from the stem and set aside.
Remove all the seeds and interior membranes from the tomatoes and set aside in a bowl. Season the interior of your tomatoes with salt and turn them over on a cookie cooling rack to allow more water to be disposed of.
Meanwhile, in the food processor, chop the parsley, garlic, and ham.
Add to your bowl with the tomato seedling, the white breach chunks, and the sausage meat. Mix well and add the chopped parsley, garlic, and ham to the bowl. Season with pepper and salt and add Worcestershire sauce. Mix well to obtain a homogenous stuffing.
Butter an oven-proof dish. Fill the cavity of your tomatoes with the stuffing and add a bit more to overflow a bit, and place in the buttered dish.
Place the cap over your tomatoes and place them in the hot oven for 30 to 45 minutes, depending on the size of your tomatoes.
Let it sit for a few minutes before eating as the content will be quite warm.