|
heat the oven to 400'. coat a 9X13 inch baking dish with cooking spray. slice the top off eack tomato, being careful to remove only enough to create a wide opening at hte top of each. use a spoon of melon baller to carefully scoop out the innards of each tomato, much as you would a pumpkin. arrange the tomatoes in the prepared baking dish. set aside. in a large skillet over medium heat, cook the sausage until browned, about 5 minutes. add the butter, onion, celery, and garilc, then cook until the onion is soft and beginning to brown. add the rosemary, oregano, and bread and cook for another 2 minutes. stir in the broth and season with salt nad black pepper. scoop the filling into the hollowed out tomatoes. bake for 20 minutes, or until the tomatoes are softened and the top of the stuffing is toasted. sprinkle withthe cheese nad cook for another 5 minutes, or until the cheese is melted and starting to brown.
|
