This stuffed tomatoes recipe is easy enough to make on a Wednesday night—and delicious enough to make you crave it every day of the week.

Serves 4


  • 2 lbs. large tomatoes
  • 5 ounces Italian sausage
  • 1/2 cup corn kernels
  • 1 baguette cut into cubes (2 cups)
  • 3/4 cup shredded mozzarella
  • 2 Tbsp. olive oil


Active time: 25 minutes
Total time: 45 minutes

Preheat oven to 375°. Cut tops off four large tomatoes; spoon out core and seeds. Chop scraps and reserve juices. In a large ovenproof skillet, heat olive oil over medium heat. Cook Italian sausage, breaking up meat, until no longer pink, about 3 minutes. Add corn kernels and tomato scraps and juices, and cook, covered, about 3 minutes. In a large bowl, toss baguette cubes, shredded mozzarella, and sausage mixture; season with salt and pepper. Stuff cored tomatoes with sausage mixture and return to skillet. Drizzle with olive oil and bake until golden, 20 to 25 minutes.

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