Stuffed Tomatoes

Makes 4 servings

4 large tomatoes

4 ounces loose sausage meat

2 tablespoons butter

1 small yellow onion, diced

1 stalk celery, diced

1 clove garlic, minced

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh oregano

1 1/2 cups torn stale bread

2/3 cup chicken broth

Salt and ground black pepper, to taste

1 cup shredded mozzarella cheese

1. Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Slice the top off each tomato, being careful to remove only enough to create a wide opening at the top of each. Use a spoon or melon baller to carefully scoop out the innards of each tomato, much as you would a pumpkin. Arrange the tomatoes in the prepared baking dish. Set aside.

3. In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Add the butter, onion, celery and garlic, then cook until the onion is soft and beginning to brown. Add the rosemary, oregano and bread and cook for another 2 minutes.

4. Stir in the broth and season with salt and black pepper. Scoop the filling into the hollowed out tomatoes. Bake for 20 minutes, or until the tomatoes are softened and the top of the stuffing is toasted. Sprinkle with the cheese and cook for another 5 minutes, or until the cheese is melted and starting to brown

ROASTED TOMATO AND BASIL SOUP

Serves 4

11/4 pounds cherry tomatoes, halved

2 garlic cloves, crushed

1 red onion, in large chunks

Sea salt, black pepper

Extra virgin olive oil

1 tablespoon balsamic vinegar

10 fresh basil leaves, torn

2 cups chicken or vegetable stock

1. Preheat oven to 325 degrees. Put the tomatoes, garlic and onion in an overproof dish. Season with salt and pepper, and drizzle with olive oil and balsamic vinegar. Using clean hands, massage the ingredients for 5 minutes. Roast in the oven for 20 minutes.

2. Let tomatoes cool slightly, then place them in a large bowl with the fresh basil leaves. Let the basil infuse the tomatoes for about a minute.

3. Pour the chicken stock into a saucepan, stir in the tomatoes and place over low heat for 20 minutes. Serve with toasted baguette slices, topped with melted Parmesan cheese.