Ingredients
| 12 | Small | Tomatoes – fresh |
| 1/2 | Cup | Bread crumbs – preferably home made |
| 1 | Cup | Tomato puree – made from fresh tomatoes |
| 1/4 | Cup | Pine nuts |
| 4 | Cloves | Garlic – chopped finely |
| 1 | Med | Onion – white & chopped small |
| 1 | Lg. | Celery stalk – chopped small |
| 12 | Olives – Green – Picholine olives were used here. Pitted and chopped | |
| 1 | Med. | Tomato - seeded and chopped small |
| 1/4 | Cup | Olive Oil – Extra virgin |
| 2 | Tbl. | Mayonnaise |
| 2 | Sausages – turkey sausage was used in this recipe | |
| Q.B. | Salt and Pepper to taste |
Preparation of the Tomatoes & Sausage
Cut the tips off of the tomatoes. Using a small spoon or a grapefruit knife, remove all of the pulp and seeds from each tomato. Salt the insides of each and place upside down on a sheet of absorbent paper.
Boil the sausages for 20 minutes. Remove from the pan and allow to cool. When cooled, remove the casings, and chop into very small pieces.
Preparation of the Stuffing
Mix all of the ingredients, including the sausage meat, adjusting the seasonings to taste. Mix well, and allow the mixture to sit for 10 minutes so that the bread crumbs absorb the liquids. It may be necessary to add a couple of tablespoons of water to the mixture if it becomes too dry during this process.
Preparation of the Dish
Spoon stuffing into each tomato. Any extra stuffing can be mounded on each tomato, and allowed to fall into the serving dish. Place in the refrigerator to chill for about 20 minutes, then serve. Each tomato can be garnished with half of a pitted Picholine olive. Serve chilled.
Wine Pairing – We accompany this dish with our Sauvignon Blanc, or Viognier. Sometimes even a moderately cooled – 50 degrees F. - Roussanne.
2010 Sauvignon Blanc
This wine is the only Sauvignon Blanc available from De Angelis Wines at this time. The 2006 and 2007 vintages are no longer available. No Sauvignon Blanc was made in 2009.
The 2010 vintage is a fruity wine with floral overtones, and a hint of of citrus complements the finish. It was vinified anaerobically, and stirred on its lees for 4 months. The result: Its smooth finish and balanced acidity allows this wine to accompany many dishes.
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