Ingredients

• 8 ea small tomatoes
• 3/4 lb Italian sausage, large lumps
• 1/4 C onion, finely chopped
• 1 cl garlic, mashed
• 2 1/2 T butter
• 3/4 t olive oil
• 2 t red wine vinegar
• 1/2 t sugar
• 1/2 t beef bouillon powder
• 3/4 C cooked rice
• 1/8 C pine nuts
• 1/8 C chopped parsley
• 1 1/2 T Romano cheese
• 1 T fresh basil
• 1 ea egg, slightly beaten
• 1/8 C bread crumbs

Instructions

1. Slice tops from tomatoes, reserve pulp and juice, salt the interiors, invert and drain.
2. Sauté onion and garlic in 1/2 T butter and oil. Add sausage, stir in reserved tomato pulp and juice, vinegar, sugar and bouillon powder. Cook until liquid evaporates. Remove from heat, then add pine nuts, parsley, cheese, basil, and egg. Mix well, then fill tomatoes with mixture.
3. Top with bread crumbs and butter, then bake at 350 for 30 minutes.
4. Plate and serve.

Source: Noteworthy, pg 248

Contributed by: Skip