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Jul 10, 2018
Summer Stuffed Tomatoes with Maryhill wine
6-8 large fresh vine ripe tomatoes
1 cup cooked rice
1 lb. cooked bulk Italian sausage
4 oz. chopped capers
2-4 chopped anchovies
Cracked black pepper
SLICE off tops and gently squeeze and core 6-8 tomatoes. Lightly salt the inside and place upside down on paper towel to drain off excess fluid.
CHOP anchovies and capers. Brown the Italian sausage. Combine capers, anchovies, sausage and cooked rice and mix together in bowl. Stuff tomatoes and bake at 375° for 20-30 minutes or until nicely browned and crusty on top.
SERVE with a simple side of pasta tossed with olive oil and Parmesan cheese. Maryhill Winery’s classic Sangiovese or Proprietor’s Reserve Tavolo Rosso pairs perfectly with this dish.