Published in The Washington Post, recipe by Alison Ladman
4 large tomatoes
4 ounces loose sausage meat
2 tablespoons butter
1 small yellow onion, diced
1 stalk celery, diced
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh oregano
1 1/2 cups torn stale bread
2/3 cup chicken broth
Salt and ground black pepper, to taste
1 cup shredded mozzarella cheese
Heat the oven to 400 F. Coat a 9-by-13-inch baking dish with cooking spray.
Slice the top off each tomato, being careful to remove only enough to create a wide opening at the top of each. Use a spoon or melon baller to carefully scoop out the innards of each tomato, much as you would a pumpkin. Arrange the tomatoes in the prepared baking dish. Set aside.
In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Add the butter, onion, celery and garlic, then cook until the onion is soft and beginning to brown. Add the rosemary, oregano and bread and cook for another 2 minutes.
Stir in the broth and season with salt and black pepper. Scoop the filling into the hollowed out tomatoes. Bake for 20 minutes, or until the tomatoes are softened and the top of the stuffing is toasted. Sprinkle with the cheese and cook for another 5 minutes, or until the cheese is melted and starting to brown. Serve hot or at room temperature.