RICE & SAUSAGESTUFFED TOMATOES

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 1 HOUR 50 MINUTES

6 ripe but firm heirloom tomatoes (about 1.5 kg total), divided

salt

2 tbsp olive oil, divided

1/3 cup finely chopped red onion

2 cloves garlic, finely chopped

340 g mild Italian sausages, casings removed and meat crumbled

1 cup cooked long-grain rice

1/2 cup finely chopped fresh flat-leaf parsley

1/4 cup pitted and coarsely chopped black olives

2 tbsp grated lemon zest

1 1/2 tsp dried oregano

pepper

Slice tops off tomatoes (about 1/2 inch thick); reserve. Over bowl, using melon baller or spoon, gently hollow out tomatoes, being careful not to puncture the skin. Chop 1 cup of tomato flesh and set aside in large bowl. (Save remaining flesh and juice for another use; see tip.) Sprinkle inside of tomatoes with salt. On paper towel-lined baking sheet, place tomatoes, cut side down, and let stand 20 minutes.

Meanwhile, in skillet, heat 1 tbsp of the oil over medium heat. Add onion and cook, stirring often, until softened, about 2 minutes.

Add garlic and sausage meat and continue cooking, stirring and breaking up meat with wooden spoon, until golden brown, 3 to

4 minutes. Remove pan from heat.

Transfer sausage mixture to large bowl with reserved tomato flesh. Add rice, parsley, olives, lemon zest and oregano. Mix gently; season with pepper.

Preheat oven to 350°F. Pat tomatoes dry with paper towel and transfer to

13- x 9-inch baking dish. Gently spoon rice filling into tomatoes (to prevent tomatoes from cracking during cooking, do not overfill). Cover stuffed tomatoes with reserved tops and drizzle with remaining oil. Bake until tomatoes are tender, about 45 minutes.

(Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days or frozen up to 2 months.)

PER EACH OF 6 SERVINGS about 285 cal, 12 g pro, 18 g total fat (5 g sat. fat), 19 g carb (3 g dietary fibre, 19 g sugar), 40 mg chol, 500 mg sodium, 2 mg iron.