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Italian Stuffed Tomatoes

 

A wine match for this dish is easier than you might think: a zesty Dolcetto from Piemonte, Italy. Light-to-medium and fruit-forward, this red will match the meaty intensity of the sausage and the sweet acidity of the tomatoes.

If you prefer a beer, try a classic Italian lager, such as a Peroni or a Moretti. Both are perfect examples of the simple, thirst-quenching properties needed for to help this dish sing out its flavors. 		 
This delicious take on the tomato makes the most of summer’s bounty with ingredients fresh from your garden. Serve as an appetizer for eight or a light lunch for four.



4 large, firm tomatoes
Salt
Freshly ground pepper
1 pound hot or mild Italian sausage
1/3 cup cooked rice
1 tablespoon chopped fresh parsley
2 leaves fresh basil, julienned
Olive oil cooking spray

For the sauce:

Pulp from tomatoes
1 small can tomato sauce
Salt
Freshly ground pepper
Sugar
3 tablespoons sour cream


Cut off top quarter of each tomato; set tops aside. Carefully scoop out and reserve tomato pulp. Season empty tomato cavities with salt and pepper. Set aside.

Mix sausage with rice, parsley, and basil. Fill tomato cavities with sausage mixture and replace tomato tops. Spray tomatoes lightly with oil and place on a baking sheet. Place baking sheet in center of cooking grate and grill for 20 to 25 minutes.

Meanwhile, make the sauce: Combine reserved tomato pulp with tomato sauce. Add salt, pepper, and sugar to taste; bring to a boil. Remove from heat. Add sour cream and adjust seasoning to taste. Place some sauce on individual plates; top each plate with a stuffed tomato. Serve warm with grilled zucchini and crusty baguettes, if desired.

Makes 4 servings.