Baked Stuffed Tomatoes - Easy Sausage & Beef Recipe

Welcome to a world where comfort food meets garden-fresh goodness! If you're looking for a hearty, satisfying meal that's packed with flavor, you've come to the right place. Our stuffed baked tomatoes recipe is an absolute delight, turning humble beefsteak tomatoes into individual edible bowls bursting with a savory sausage meat mix and ground beef filling. This isn't just any baked tomato dish; it's a versatile masterpiece perfect for a cozy weeknight dinner or an impressive dish for entertaining. Forget dry, bland fillings – this stuffed tomatoes recipe ensures every bite is juicy, aromatic, and utterly delicious. Get ready to transform simple ingredients into a meal your taste buds will thank you for!

Ingredients

• Large Beefsteak Tomatoes: 4-6 large, firm beefsteak tomatoes are perfect for stuffing, offering a sturdy base.
• Ground Beef: 1 pound (about 450g) lean ground beef, for a robust and satisfying texture.
• Sausage: 1 pound (about 450g) mild or spicy Italian sausage, casings removed, to add incredible flavor and moisture.
• Breadcrumbs: ½ cup (about 60g) plain breadcrumbs. For a gluten-free option, simply swap in gluten-free breadcrumbs.
• Onion: 1 medium yellow onion, finely chopped.
• Garlic: 3-4 cloves garlic, minced, for that essential aromatic kick.
• Olive Oil: 2 tablespoons extra virgin olive oil, for sautéing.
• Herbs & Spices:
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• Fresh Parsley: ¼ cup fresh parsley, chopped, for garnish and a fresh finish.

Directions

1. Preheat the Oven: Get your oven ready by preheating it to a toasty 400°F (200°C). This ensures your tomatoes bake evenly and beautifully.
2. Prepare the Tomatoes: Carefully slice off the tops of your beefsteak tomatoes (keep them, as they'll act as little lids!). Using a spoon or a small paring knife, gently hollow out the insides of each tomato, leaving about a ½-inch thick wall. Be careful not to pierce through the bottom. Finely chop the scooped-out tomato pulp and set it aside – we'll use this juicy goodness in our filling!
3. Cook the Onion and Garlic: In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
4. Prepare the Filling: Add both the ground beef and the sausage (casings removed) to the skillet with the onion and garlic. Break up the meat with a spoon and cook, stirring occasionally, until it's browned and no longer pink. Drain off any excess fat. Stir in the chopped tomato pulp, breadcrumbs, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Mix everything thoroughly until well combined.
5. Stuff the Tomatoes: Place the hollowed-out tomatoes in a baking dish. Spoon the savory meat and breadcrumb filling generously into each tomato cavity, mounding it slightly. Place the reserved tomato tops back onto each stuffed baked tomato like a little hat.
6. Bake: Carefully transfer the baking dish to your preheated oven. Bake for 1 hour, or until the tomatoes are tender, the filling is golden brown, and fully cooked through. If the tops start to brown too quickly, you can loosely cover the dish with foil. Once baked, garnish with fresh chopped parsley and serve hot!