Recipe Corner: Stuffed Tomatoes


  • 6 large tomatoes that are very firm
  • 1 lb sausage, nitrite/nitrate-free
  • 6 mushrooms, sliced
  • 1 medium yellow onion, chopped
  • fresh cilantro


  1. Preheat oven to 350℉.
  2. Over medium-high heat, brown onions, sausage and mushrooms together in a skillet.
  3. While the above is cooking, cut the tops off the tomatoes.  Spoon out the middle and add to the skillet.
  4. Once onions, sausage and mushrooms are cooked, drain fat and residual moisture from pan.
  5. Spoon mixture into tomato cups.
  6. Bake for 10-15 minutes.
  7. Sprinkle with fresh cilantro.Recipe Corner: Stuffed Tomatoes - Crossfit Tidal Wave

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