Vesuvius Tomatoes
Bursting with bold flavors and vibrant colors, Vesuvius Tomatoes are an irresistible take on stuffed tomatoes that will elevate any meal. Juicy, hollowed-out tomatoes are filled with a savory combination of ground Italian sausage, protein-packed quinoa, and a medley of aromatic herbs and spices, including garlic, basil, and parsley. A touch of heat from red chili flakes adds a fiery kick, while parmesan and mozzarella cheeses create a luscious, melty topping that’s golden and bubbly fresh from the oven. Perfect as a hearty entrée or a show-stopping side dish, these baked stuffed tomatoes are a satisfying way to enjoy a nutrient-packed, gluten-free recipe. Ready in just under an hour, Vesuvius Tomatoes are as simple to prepare as they are stunning to serve—ideal for busy weeknights or casual dinner parties.
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Recipe Information
Ingredients
- 4 pieces large tomatoes
- 2 tablespoons olive oil
- 1 piece yellow onion, finely diced
- 2 pieces garlic cloves, minced
- 0.5 teaspoons red chili flakes
- 0.5 pounds ground Italian sausage
- 1 cup cooked quinoa
- 0.5 cups parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup mozzarella cheese, shredded
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the inner pulp and seeds, leaving a hollow shell. Set the pulp aside for later and place the hollowed tomatoes upside down on a paper towel to drain.
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and red chili flakes to the skillet, cooking for an additional 30 seconds until fragrant.
Stir in the ground Italian sausage, breaking it apart with a spatula, and cook until fully browned, about 5-7 minutes.
Add the reserved tomato pulp to the skillet, along with the cooked quinoa. Stir well and cook for 2-3 minutes to combine and thicken the mixture slightly.
Remove the skillet from heat and mix in the grated parmesan cheese, chopped parsley, basil, salt, and black pepper.
Place the hollowed tomatoes upright in a baking dish. Fill each tomato generously with the sausage and quinoa mixture.
Top each stuffed tomato with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.
Remove from the oven and allow to cool for 5 minutes. Garnish with additional parsley, if desired, and serve warm.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
