Lunch: Stuffed Tomatoes with Sausage and Corn

Recipe by Marcia Kiesel This tasty summer supper is easy enough to become a go-to recipe in your weeknight repertoire.

Ingredients

2 lb. tomatoes
5 oz. Italian sausage
1/2 c. corn kernels
1 baguette
3/4 c. shredded mozzarella
2 tbsp. olive oil

Instructions

Preheat oven to 375 degrees F. Cut tops off four large tomatoes; spoon out core and seeds. Chop scraps and reserve juices. In a large ovenproof skillet, heat olive oil over medium heat. Cook Italian sausage, breaking up meat, until no longer pink, about 3 minutes. Add corn kernels and tomato scraps and juices, and cook, covered, about 3 minutes. In a large bowl, toss baguette cubes, shredded mozzarella, and sausage mixture; season with salt and pepper. Stuff cored tomatoes with sausage mixture and return to skillet. Drizzle with olive oil and bake until golden, 20 to 25 minutes. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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