Vesuvius Tomatoes

Bursting with bold flavors and vibrant colors, Vesuvius Tomatoes are an irresistible take on stuffed tomatoes that will elevate any meal. Juicy, hollowed-out tomatoes are filled with a savory combination of ground Italian sausage, protein-packed quinoa, and a medley of aromatic herbs and spices, including garlic, basil, and parsley. A touch of heat from red chili flakes adds a fiery kick, while parmesan and mozzarella cheeses create a luscious, melty topping that’s golden and bubbly fresh from the oven. Perfect as a hearty entrée or a show-stopping side dish, these baked stuffed tomatoes are a satisfying way to enjoy a nutrient-packed, gluten-free recipe. Ready in just under an hour, Vesuvius Tomatoes are as simple to prepare as they are stunning to serve—ideal for busy weeknights or casual dinner parties.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces large tomatoes
• 2 tablespoons olive oil
• 1 piece yellow onion, finely diced
• 2 pieces garlic cloves, minced
• 0.5 teaspoons red chili flakes
• 0.5 pounds ground Italian sausage
• 1 cup cooked quinoa
• 0.5 cups parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon basil leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup mozzarella cheese, shredded

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut the tops off the tomatoes and scoop out the inner pulp and seeds, leaving a hollow shell. Set the pulp aside for later and place the hollowed tomatoes upside down on a paper towel to drain.

Step 3

Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic and red chili flakes to the skillet, cooking for an additional 30 seconds until fragrant.

Step 5

Stir in the ground Italian sausage, breaking it apart with a spatula, and cook until fully browned, about 5-7 minutes.

Step 6

Add the reserved tomato pulp to the skillet, along with the cooked quinoa. Stir well and cook for 2-3 minutes to combine and thicken the mixture slightly.

Step 7

Remove the skillet from heat and mix in the grated parmesan cheese, chopped parsley, basil, salt, and black pepper.

Step 8

Place the hollowed tomatoes upright in a baking dish. Fill each tomato generously with the sausage and quinoa mixture.

Step 9

Top each stuffed tomato with shredded mozzarella cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.

Step 11

Remove from the oven and allow to cool for 5 minutes. Garnish with additional parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1493.3g)

Amount per serving	% Daily Value*
Calories	1856.3

Total Fat 127.1g	0%
Saturated Fat 47.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 289.0mg	0%
Sodium 5497.7mg	0%
Total Carbohydrate 93.3g	0%
Dietary Fiber 17.5g	0%
Total Sugars 28.9g
Protein 91.5g	0%

Vitamin D 0IU	0%
Calcium 1493.6mg	0%
Iron 9.8mg	0%
Potassium 3111.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 19.4%

Carbs: 19.8%