Baked Stuffed Tomatoes

Hollowed out tomatoes are filled with a delicious mixture of Italian sausage, Spicy Tuscan Olive Cream Cheese Spread and onions and then baked for a delicious side to any meal.

Ingredients

4 Beefsteak tomatoes
1 Tbsp. Olive oil
Salt and pepper to taste
1 lb. Mild Italian sausage, ground
1 cup Robert Rothschild Farm Spicy Tuscan Olive Cream Cheese Spread
2 Green onions, diced

Directions
1. Cut off the top 1/3 of the tomato. Remove seeds and inside pulp. Cut around perimeter of tomato and use a melon baler to remove inside pulp. Leave about 1/4 inch inside wall around the tomato. Brush with a little olive oil and season with salt and pepper. Place tomatoes in a small baking dish.
2. Meanwhile, brown the ground sausage in a medium frying pan. Drain excess fat and allow to cool slightly.
3. In a medium bowl, mix together the sausage, Spicy Tuscan Olive Cream Cheese Spread and green onions. Spoon a generous helping into each tomato and bake in a 375 degrees F oven for 15-18 minutes until tomatoes are tender.
4. *For a vegetarian alternative, substitute diced artichoke hearts and/or diced asparagus for the sausage.