Stuffed Tomatoes

• 6 firm large tomatoes
• coarse salt
• ground pepper
• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 sweet sausages (about 1/2 lb.), casings removed
• 2 Tbsp. balsamic vinegar
• 1 c. cold cooked rice
• 3 Tbsp. chopped fresh basil
• 3 Tbsp. chopped fresh parsley
• 1 large egg
• 1/4 c. pine nuts, lightly toasted
• 1/2 c. shredded Mozzarella cheese
• 1/2 c. freshly grated Parmesan cheese

1. Slice the tops off the tomatoes and discard.
2. Using a spoon, remove the pulp and reserve.
3. Sprinkle the inside of each tomato shell with salt and pepper. Invert the shells onto paper towels and let drain for 20 minutes.

tomatoes, salt, ground pepper, olive oil, onion, garlic, sweet sausages, balsamic vinegar, cold cooked rice, fresh basil, parsley, egg, pine nuts, mozzarella cheese, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744540 (may not work)