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1
Core the tomatoes and, using a melon baller, scoop out the insides.
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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.
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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.
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4
Using a slotted spoon, transfer it to paper towels.
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5
Do not drain the fat from the pan.
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6
Add the onion and garlic and cook, stirring a few times, until translucent, 4 to 5 minutes.
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7
Add the mushrooms and oil and cook, stirring occasionally, until the mushrooms have released their moisture, about 10 minutes.
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8
In a medium bowl, combine the sausage and mushroom mixture.
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9
Add the maple syrup, breadcrumbs, sage, cheese and salt and pepper to taste.
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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.
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11
Place the stuffed tomatoes on a baking sheet.
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12
At this point, you can cover the tomatoes with plastic wrap and refrigerate until ready to bake or overnight.
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13
If you have refrigerated the tomatoes, pull them out 30 minutes before you intend to bake them to take the chill off.
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14
Preheat the oven to 375F.
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15
Replace the plastic wrap with aluminum foil and bake, covered, for 30 minutes.
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16
Remove the foil and bake for an additional 10 to 15 minutes.
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17
Serve hot.
