Fresh whole tomatoes are scooped out and filled with a savory mixture of onion, sausage, garlic, and breadcrumbs, then baked with their caps on until juicy and tender.

Finalist 1982 Recipe Contest:
Bill Scales, Gilroy, CA

Preheat oven to 325° F. Remove tops from tomatoes and set aside.

Scoop out the insides of the tomatoes to make shells. Sprinkle tomato shells with salt and garlic powder and turn upside-down on paper towels to drain.

Brown the sausage in a buttered skillet. drain and discard fat. Sauté onions and garlic in butter until soft. Combine with the sausage, parsley, and breadcrumbs. Cook gently over medium heat for 5 minutes. Spoon into tomato shells and cover with reserved tomato tops. Sprinkle lightly with additional breadcrumbs. Bake for 45 minutes.