Pomodori Ripieni con Salsicce

(Tomatoes Stuffed with Sausage Meat)


12 Small Tomatoes - fresh
1/2 Cup Bread crumbs - preferably home made
1 Cup  Tomato puree - made from fresh tomatoes
1/4 Cup Pine nuts
4 Cloves Garlic - chopped finely
1 Med Onion - white & chopped small
1 Lg. Celery stalk - chopped small
12     Olives - Green - Picholine olives were used here. Pitted and chopped
1 Med. Tomato -  seeded and chopped small
1/4 Cup  Olive Oil - Extra virgin
2 Tbl. Mayonnaise
2     Sausages  - turkey sausage was used in this recipe
Q.B.     Salt and Pepper to taste

Preparation of the Tomatoes & Sausage

Cut the tips off of the tomatoes. Using a small spoon or a grapefruit knife, remove all of the pulp and seeds from each tomato.  Salt the insides of each and place upside down on a sheet of absorbent paper.

Boil the sausages for 20 minutes.  Remove from the pan and allow to cool.  When cooled, remove the casings, and chop into very small pieces.

Preparation of the Stuffing

Mix all of the ingredients, including the sausage meat, adjusting the seasonings to taste.  Mix well, and allow the mixture to sit for 10 minutes so that the bread crumbs absorb the liquids.  It may be necessary to add a couple of tablespoons of water to the mixture if it becomes too dry during this process. 

Preparation of the Dish

Spoon stuffing into each tomato.  Any extra stuffing can be mounded on each tomato, and allowed to fall into the serving dish.  Place in the refrigerator to chill for about 20 minutes, then serve.  Each tomato can be garnished with half of a pitted Picholine olive.

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Last updated on:08/27/01 11:13:38 PM