Tomato Stuffed with Farro and Sausage

Yield: 4

Author: Foodie On The Fly

Print

With ImageWithout Image

Tomato Stuffed with Farro and Sausage

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• 1 cup semi-pearled farro
• 1/2 lb ground Italian sausage
• 1 small onion; finely chopped
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 4 large tomatoes
• 1/4 cup grated Parmiggiano-Reggiano
• salt, to taste
• freshly-ground black pepper, to taste

Instructions

1. In a medium saucepan, bring 4 cups of salted water to a boil. Add the farro and cook until tender but still chewy, about 30 minutes. Drain and place in a bowl and set to the side.
2. In a small saucepan, cook the onion in the oil over medium heat until translucent. Add the garlic and cook for one minute, stirring frequently. Add the ground sausage and cook until browned and crumbly.
3. Heat the oven to 350 degrees. Oil a small baking pan just large enough to hold the tomatoes.
4. Cut off a slice 1/2-inch thick from the top of each tomato and reserve. Using a small spoon, scoop out the seeds and juice and place in a sieve set over a bowl, reserving the juice. Arrange the tomatoes in the prepared baking dish.
5. Add the strained tomato juice, ground sausage, onion, and cheese to the farro. Add salt and pepper to taste. Spoon the mixture into the tomatoes. 
6. Cover each tomato with its top. Bake until the tomatoes are tender, 40 minutes. Sprinkle with grated cheese and fresh ground pepper to taste. Serve hot.

Notes:

If you cannot find ground Italian sausage at your grocer or butcher, take 3 Italian sausage links, remove the casings and break up the meat while frying.

Created using The Recipes Generator

Embed Block

Add an embed URL or code. Learn more