Gluten Free Stuffed Tomatoes
6-8 Medium size ripe Tomatoes
1 Pound GF sausage cooked and drained ( I used Johnsonville Gluten Free)
1 Tablespoon Freshly chopped Rosemary (if you use dried, then use half the amount)
1 Tablespoon Freshly chopped Sweet Basil Leaves
1 Teaspoon salt
1 1/2 Cups GF Bread Crumbs. ( I save the ends and cut them up for crumbs)
1 1/2 Cups additive free freshly grated Mozzarella Cheese
1 Cup additive free freshly grated Parmesan Cheese ( for topping)
Preheat oven to 375* F.
In medium skillet cook sausage into small crumbled pieces, until lightly browned, just until the pink is gone. Remove cooked meat and drain on paper towels. Wash tomatoes and slice off just the very top. After you remove the core of the tomatoes, cut up the tops into small chunks and add to medium size mixing bowl. Gently slice around the inside of the tomatoes and scoop out the ribs and seeds of the tomato, cutting this into small chunks and add to mixing bowl. Being careful not to cut all the way through to the outside of the tomatoes. (setting aside the outside of the tomato until you are ready to add stuffing.) Add herbs, salt, bread crumbs, and mozzarella to tomato chunks in the mixing bowl. Then add crumbled sausage to tomato mixture and mix thoroughly. Grease a 9×13 baking dish, scoop tomato mixture into hollowed out tomatoes and place each stuffed tomato into baking dish. Add any remaining filling around tomatoes. Bake for 20- 25 minutes or until stuffing is starting to brown and tomatoes are getting soft. Remove from oven and top with parmesan cheese. Serve while still warm. Enjoy!