SAUSAGE STUFFED TOMATOES

Serves: 4
 
4 large firm ripe tomatoes, insides scooped out and reserved for another purpose
¾ lb. sweet Italian sausage
1 small shallot, minced
2 tablespoons shredded parsley, plus a few whole leaves for garnish
1 cup ricotta, divided
Salt and fresh ground pepper

1. Brown sausage meat in large saucepan.  Remove to a medium bowl with a slotted spoon.  Set aside.
2. Place the shallots in the same saucepan with sausage drippings and sauté shallots until translucent.  Remove shallots to the sausage bowl with a slotted spoon.
3. Preheat oven to 375º.
4. Mix ½ cup of the ricotta and 2 tablespoons of parsley into the sausage mixture and stir until blended.
5. Spoon the mixture into the prepared tomato cups and place them in a casserole or baking dish.
6. Put the tomatoes into the oven and roast for 15 to 20 minutes depending on their size.
7. Place the tomatoes on a serving dish.  Spoon a dollop of the remaining ricotta on the top each tomato and garnish with a few parsley leaves.  Serve.