Stuffed Tomatoes

Instructions

1. Preheat oven to 400°F.
2. Rinse tomatoes and cut the tops off.
3. Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
4. Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
5. Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
6. Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
7. Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
8. Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.