Sausage Stuffed Tomatoes
These tasty Sausage Stuffed Tomatoes are healthy, filling, and easy to prep ahead of time for a quick meal. Big, juicy tomatoes are stuffed with Italian poultry sausage (you can choose whether you like hot, mild, or sweet sausage), parmesan cheese, panko breadcrumbs, and herbs, and finished with a drizzle of sweet and tangy balsamic glaze. Although this dish will make a great dinner any time of year, it’s especially good with fresh tomatoes in season, May through October! Hollowing out the tomatoes and cooking up the filling is simple to do and doesn’t take long at all, but the results look impressive. Not only are these delicious, hearty, and easy, but each Sausage Stuffed Tomato is just 193 calories, 13 grams of carbs or 5 WW Personal Points! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
You can definitely prep these Sausage Stuffed Tomatoes in the morning or the day before and then just toss them in the oven to bake when you’re ready to eat. Once you’ve stuffed the tomatoes (but before baking them), either place them in a sealed food storage container or just cover them with cling wrap right in the baking dish. When you’re ready to bake them, transfer them to the baking dish or remove the cling wrap and bake them in the oven for 5 extra minutes.
- Tomatoes: You’ll want to stick with larger Beefsteak tomatoes for this dish because they’re big enough to hold the filling and sturdy enough to keep their structure while baking. My tomatoes were all between 9 – 9.5 ounces.
- Breadcrumbs: I used panko breadcrumbs in this dish, but if you have regular breadcrumbs or seasoned breadcrumbs on hand, either of those will work fine. Feel free to use what you have on hand.
- Balsamic Glaze: I always have store-bought balsamic glaze on hand – it tastes good on so many things! I’ve found it in different areas in different stores, but typically by the Italian products. Wegmans and Trader Joe’s both have store brand versions and many Italian brands offer one as well. It’s great on pizza, pasta, caprese, salads, avocado toast, bruschetta, and lots more! I love the added burst of flavor it gives these stuffed tomatoes.
Looking for more tasty, lightened up recipes featuring sausage? Check out my Turkey and Chorizo Enchilada Rice Bake, Pasta Fagioli Soup, One-Pot Cajun Chicken and Sausage Pasta, Pizza Meatloaf Muffins, One-Pot Spicy Dirty Rice with Chicken and Sausage, Sausage Ricotta Pasta, Rustic Sausage and Potato Skillet, Sausage and Tortellini Tomato Soup, Sausage Stuffed Portobello Mushrooms, Bubble Up Pizza Casserole, and more in the Sausage category of my recipe index.
Sausage Stuffed Tomatoes
- 6 large beefsteak tomatoes, (mine were between 9 – 9.5 oz each)
- 1 lb uncooked Italian turkey (or chicken) sausage, casings removed if present
- 1 small onion, diced
- 2 garlic cloves, minced
- ⅓ cup panko breadcrumbs
- ⅓ cup grated parmesan cheese
- 1 egg white, beaten
- 1 tablespoon chopped fresh basil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley
- 1 tablespoon balsamic glaze
- 1. Preheat the oven to 400 degrees.
- Cut a 2-inch circle into the top of the tomato and discard the lid. Scoop out the seeds and insides of the tomato with a spoon. If you have a grapefruit spoon or grapefruit knife those both work especially well. Sprinkle the insides of the tomatoes with a bit of salt and then flip them upside down onto a stack of paper towels to drain while you do the next steps.
- Bring a large skillet to med-high heat. Add the ground sausage and cook, breaking into small chunks with a spatula or cooking spoon. Once the meat has started to brown and break into chunks, add the chopped onions and stir to combine. Cook, stirring occasionally, for about 5 more minutes or until the meat is browned and the onions are softened and translucent. Add the garlic and stir. Cook for another minute.
- Transfer the sausage mixture to a mixing bowl and add the breadcrumbs, parmesan cheese, egg white, basil, salt, pepper, oregano, and parsley. Stir together until well combined.
- Place the tomatoes open-side up in a baking dish and fill them with the sausage mixture. Bake for 20 minutes*. Remove from the oven and drizzle with balsamic glaze before serving.*If you’re preparing these in advance, refrigerate the stuffed tomatoes until needed and then add 5 minutes to the baking time.
4 per (stuffed tomato) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below