Baked Stuffed Tomatoes

A perfect recipe filled with nutrition - uses leftover rice which also makes it convenient.



4 Ontario greenhouse tomatoes
2 Tsp olive oil
1 Tsp garlic, chopped
Tabasco sauce to taste


2 Tbsp olive oil
1/2 Cup onion, chopped
1/2 Cup Ontario greenhouse pepper, chopped
1/2 lb spicy sausage, chopped
1 Cup rice, cooked
3 Tbsp bread crumbs
1 Tbsp butter
1 Tbsp butter
1/4 Cup chicken stock
Parsley, chopped
Salt and pepper to taste



  • Cut out the stem area of the tomato, and using a spoon, remove the pulp and seeds. Discard the seeds. Chop the pulp and set aside.
  • Place the tomato shells on a rack upside down to drain for 10 minutes. When drained, turn over, sprinkle inside with salt and pepper. Rub with a mixture of oil, Tabasco and garlic. Place in a greased oven-proof dish.



  • Heat oil in a skillet over medium heat. Saute onion and add the Ontario greenhouse pepper and sausage. Stir until pepper is softened. Add tomato pulp. Remove from the heat and add rice, parsley and black pepper. Re-season if necessary.
  • Spoon filling into the tomato shells, add a small dab of butter, and sprinkle with bread crumbs. Pour the chicken broth into the casserole (or oven-proof dish), and bake for 30 minutes at 375º F. Pour pan juices over the shells when ready to serve.