Cajun Stuffed Tomatoes

Source: Florida Tomato Committee

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Cajun Stuffed Tomatoes

•	8 oz. each SYSCO Imperial fresh tomatoes

•	6 lb. Arrezzio hot Italian sausage, chopped

•	3 cups SYSCO fresh green bell peppers, chopped

•	3 cups SYSCO Natural fresh celery, chopped

•	1/4 cup SYSCO Classic garlic, minced

•	1/4 cup SYSCO Imperial thyme leaves, crushed

•	6 each SYSCO Classic fresh eggs, beaten

Preparation

1.	Ripen tomatoes at room temperature. Cut off stem end of each; scoop out pulp leaving 1/4 inch thick shell. Drain upside-down.

2.	Brown sausage; drain off excess fat. Add green peppers, celery, garlic and thyme. Cook and stir until vegetables are soft. Remove from heat and stir in eggs.

3.	Scoop 4 ounce stuffing into hollows of each tomato. Arrange in steamtable pan with 1/2-inch water. Cover pan and bake in 350°F oven until tomatoes test tender, about 25 minutes

4.	Serve one stuffed tomato per serving.