Sausage And Maple Stuffed Tomatoes

1. 1

   Core the tomatoes and, using a melon baller, scoop out the insides.

2. 2

   Sprinkle salt on the inside of each tomato, and set upside down for 30 minutes on a wire rack set over the sink or a baking sheet to catch the juice.

3. 3

   While the tomatoes drain, cook the sausage in a Lodge 12-inch cast iron skillet over medium heat until no longer pink, breaking it into small pieces.

4. 4

   Using a slotted spoon, transfer it to paper towels.

5. 5

   Do not drain the fat from the pan.

6. 6

   Add the onion and garlic and cook, stirring a few times, until translucent, 4 to 5 minutes.

7. 7

   Add the mushrooms and oil and cook, stirring occasionally, until the mushrooms have released their moisture, about 10 minutes.

8. 8

   In a medium bowl, combine the sausage and mushroom mixture.

9. 9

   Add the maple syrup, breadcrumbs, sage, cheese and salt and pepper to taste.

10. 10

    Using your hands, evenly divide the filling among the tomatoes, gently pushing the filling in to pack it, and press a roughly 1/4 cup mound on top of each tomato.

11. 11

    Place the stuffed tomatoes on a baking sheet.

12. 12

    At this point, you can cover the tomatoes with plastic wrap and refrigerate until ready to bake or overnight.

13. 13

    If you have refrigerated the tomatoes, pull them out 30 minutes before you intend to bake them to take the chill off.

14. 14

    Preheat the oven to 375F.

15. 15

    Replace the plastic wrap with aluminum foil and bake, covered, for 30 minutes.

16. 16

    Remove the foil and bake for an additional 10 to 15 minutes.

17. 17

    Serve hot.

* Per serving · 4 servings · Values may vary.