Serves: 6
Total Calories: 470

12 medium tomatoes
salt and pepper
1 1/2 pounds sweet Italian sausages (nitrite free if possible)
1 medium onion minced (1 cup)
4 cloves garlic minced fine
6 tablespoons olive oil
1 teaspoon paprika
1 tablespoon honey
2 tablespoons balsamic vinegar
2 cups cooked long grain brown rice (basmati, texamati, etc)
1/3 cup chopped parsley
1/4 cup chopped basil
2 teaspoons red wine vinegar
freshly ground pepper
1/2 cup brown rice bread crumbs (or other allowed bread crumbs)

Cut the tops off the tomatoes and discard. Scoop out the pulp and seeds into a bowl to use later. Sprinkle the insides of the tomatoes with salt and pepper, and drain upside down on paper towels. Remove sausage from its casing and coarsely chop. Sauté onions and garlic in 4 Tbsp. of the olive oil for 2 or 3 minutes over medium heat. Stir in the paprika. Add sausage and cook for about 5 minutes until no longer pink, using a spoon to break it up as it cooks. Mash the tomato pulp with a potato masher or large fork and add to sausage along with honey and balsamic vinegar. Bring heat up to medium-high and cook until the liquid is absorbed, about 20 minutes. Meanwhile, preheat oven to 375 degrees. When sausage mixture has absorbed almost all the liquid, remove from heat and stir in rice, parsley, basil, red wine vinegar, last 2 Tbsp. of olive oil, freshly ground pepper, and half the bread crumbs. Put the tomatoes in a greased shallow baking pan so that they fit snugly. Spoon sausage mixture into tomatoes, mounding the tops. Sprinkle with remaining half of bread crumbs and bake 30 minutes. Serve hot, room temperature, or cold with a mixed green leaf salad with My Favorite Dressing.

Nutritional Facts:

Serves: 6
Total Calories: 470
Calories from Fat: 149

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