so i’ve said before, i don’t embrace all the flawed philosophy behind the paleo lifestyle. i do, however, love so much of the principle behind eating clean, and so many of the recipes just make us feel the way we’re supposed to. this recipe is no different. i love the protein-rich meat combined with the depth of flavor that comes out when you cook it in tomatoes.
this actually comes together pretty quickly, too! if you have the presence of mind, you can pre-cook your sausage (ONE of these days, i AM going to get it together enough to cook-ahead for the week!)
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prefer to read it in-line? here you go!
6 large tomatoes
1 package Johnsonville Italian Ground Sausage
(click for ingredient list – we prefer to the original because it has fewer additives)
1/2 cup chopped onion
2 tablespoons olive oil
1 cup chopped fresh spinach (my husband doubled this)
2 teaspoons minced garlic
3 tablespoons red wine (original recipe called for cooking sherry)
1/4 teaspoon pepper
1 egg, lightly beaten
Using a sharp knife, slice 1/2 inch from the top of the tomatoes; discard tops. Remove pulp from tomatoes. Reserve 1 cup tomato pulp; chop coarsely and save for filling. Invert tomato onto paper towels to drain.
Cook and crumble sausage in a skillet till browned; drain and set aside. In the same skillet, cook onions in olive oil over medium-low heat until golden, stirring occasionally. Add spinach, garlic, and reserved tomato. Cook and stir over medium heat until spinach is wilted and stir in sausage, wine, and pepper. Cool slightly and stir in egg.
Place tomato shells in 2-quart baking dish and fill with mixture. Bake, uncovered, at 350 degrees for 35-40 minutes until hot.
enjoy this recipe, sponsored by Johnsonville. 🙂
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