Stuffed Tomatoes

I made these tasty stuffed tomatoes last week for dinner. I will say that the atomic spicy sausage was unnecessary. Hey, the package said "Hot, Spiced Italian Sausage." How was I to know that the company wasn't practicing false advertising like most often happens?!?

You can vary the seasoning used in this stuffing recipe; leave out the onions, use cooked chicken or steak instead of the sausage, and try oregano instead of thyme.

Ingredients:

• 1 cup long grain rice
• 6 large ripe tomatoes
• 1/2 pound spicy pork sausage
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1/2 teaspoon dried thyme leaves
• 1 cup shredded Provolone cheese
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 cup water

Cook rice according to package directions; let stand for 10 minutes, then fluff and let cool slightly. Preheat the oven to 350 degrees F. Cut the tops off of the tomatoes and reserve; scoop out the pulp, leaving the shells intact and reserve pulp.

In large skillet, cook pork sausage, stirring to break up sausage, until thoroughly cooked. Remove sausage, drain on paper towels, and set aside. Pour excess grease off of skillet, but do not rinse. Add olive oil and cook onions and garlic until tender. Add sausage and onion mixture to rice along with tomato pulp, thyme, Provolone, and Parmesan cheese; mix gently.

Fill tomato shells with rice mixture and place in a 9" baking dish. Top with tomato tops, if desired. Pour water around tomatoes and bake at 350 degrees F for 20-25 minutes or until thoroughly heated.