Stuffed Heirloom Tomatoes

“This recipe is a simple way to spruce up delicious heirloom tomatoes that are in season at your local farmers market. At first, the cheesy asiago sausage filling enhances the spice of the Cabernet, but then has a long and silky finish.”

-Elyse Jurbina, AVV Office Manager/Marketing Assistant

4 large heirloom tomatoes
Salt and black pepper
Olive oil
½ yellow onion, finely diced
¼ lb. cremini mushrooms, finely diced
2 garlic cloves, minced
¾ lb. italian sausage, casings removed
¼ tsp. red pepper flakes
1 Tbsp. fresh oregano, minced
¾ cup grated asiago cheese
¼ cup minced fresh flat-leaf parsley

Pre-heat oven to 375 degrees. Core the tomatoes and scoop out the seeds with a spoon. Season the insides with salt and pepper and set them cut side down on a plate and set aside.

Warm about 2 tbs. of olive oil in sauté pan, add onion and cook for 5 minutes. Add mushrooms, a pinch of salt and pepper and stir occasionally for 5 minutes. Add minced garlic and cook for an additional 1 minute. Then add in the sausage and red pepper flakes. Break up sausage into small pieces with wooden spoon and cook through. Transfer to a bowl and let it cool for 10 minutes.

Add oregano, parsley and ½ cup cheese to sausage mixture and stir to combine. Stuff the tomatoes with the filling, and place in baking dish. Sprinkle the top of tomatoes with remaining cheese, and drizzle olive oil over tops and sides of tomatoes.

Bake until tomatoes are tender and filling is golden brown for approximately 30-35 minutes. Let it stand for 5 minutes before serving.

Enjoy with a glass of the 2013 Estate Cabernet Sauvignon.