Monday, June 1, 2015

Pork Stuffed Tomatoes

Life has been super busy lately and so I need to make blogging a priority again so I can share all the wonderful things I cook and eat.  This last weekend was amazing, we went camping up on Mt. Hood with some of our fabulous friends and it was even warm enough to go swimming in the lake (picture below of me relaxing in the hammock).  We had roaring fires, gourmet meals, and scary stories.  I also managed to get my first sunburn even though I was wearing sunscreen but we were out on the lake for several hours enjoying the beautiful surroundings.  In other news congrats to Oregon for leading the nation in farm-to-school programs!  Last night I took my boyfriend on a date to an old spot we use to always go to in the first year of our relationship.  We went to Takahashi, it is run by a little old Japanese man and his wife and it never fails to be delicious, if you haven't ever been there it is a must.  I made this recipe several weeks ago when I was craving comfort food, of course it would have been a lot better if tomatoes were in season right now...but they will be soon enough.  Recipe by yours truly, enjoy!

Serves 4

The Ingredients
4 large tomatoes, scooped out
1/2 large yellow onion, chopped finely
3 cloves garlic, pressed
1 lb pork sausage
About 2 cups mozzarella cheese
2 tablespoons Worcestershire sauce
1 teaspoon caraway seeds
2 tablespoons almond flour (optional)
1 teaspoon red chili flakes (or to taste)
Salt and Pepper
Olive Oil

The Process
1.  Preheat oven to 350 degrees.  Meanwhile heat up olive oil in a skillet over medium-high heat.  When hot add onions and cook for about 3 minutes.

2.  Next add pork sausage and cook for about 5 minutes.  Then add garlic, Worcestershire sauce, caraway seeds, red chili flakes, and some salt and pepper.  Continue to cook until almost fully cooked.

3.  Take pork mixture off heat and stir in almond flour, and about 1 cup of tomato insides.

4.  Then put a little cheese in each tomato and stuff with pork sausage mixture.  Make sure to then top each stuffed tomato with more cheese.  Place the tomatoes in a casserole dish and cook for 15 minutes uncovered.

5.  Tops will start to brown, when this happens but a cover or tinfoil over the dish and continue to cook for about 15-25 more minutes or until the tomatoes begin to soften.  Serve with the tomato tops and enjoy!

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