6 large tomatoes (preferably field tomatoes)

2 onions, chopped

2 tbsp (30 ml) olive oil

1 lb (450 g) spicy Italian sausage meat (about 4 sausages)

3 garlic cloves, chopped

2 slices stale bread, chopped (about 1 1/2 cups/135 g)

1/4 cup (60 ml) white wine

1/2 cup (35 g) Parmesan cheese, freshly grated 

1/4 cup (10 g) flat-leaf parsley, finely chopped

With the rack in the middle position, preheat the oven to 400°F (200°C).

Cut the tomatoes in half horizontally. Cut off a thin slice at the base of each tomato half for them to sit upright. Remove the seeds and any green parts. Place the tomatoes, cut side up, in a large baking dish. Season with salt and pepper. Bake for 15 minutes or until the tomatoes are tender. Set aside. Set the oven to broil.

Meanwhile, in a large skillet, soften the onions in the oil. Season with salt and pepper. Add the sausage meat and cook, breaking the meat up with a wooden spoon, until golden. Add the garlic and cook for 1 minute. Add the bread and wine. Cook, while stirring, until the bread has absorbed all the liquid. Off the heat, stir in the Parmesan and parsley. Adjust the seasoning.

Fill each tomato with about ¼ cup (60 ml) of the sausage stuffing.

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