Baked tomatoes stuffed with sausage, celery and basil

Ingredients:

• 350 g of Luganega sausage or sweet Italian sausages (preferably with nuts, dried apricots, or prunes)
• 8 medium-sized tomatoes
• 4 tbsp. l. olive oil
• A pinch of cayenne pepper
• 1 tsp Provencal herbs
• 1 green bell pepper, diced
• 1/2 large onion, diced
• A handful of celery leaves plus 1 celery stalk, diced
• 1 small clove of garlic, chopped
• 2 cups diced baguette
• 1 tbsp. fresh leaves basilica
• 1/2 cup crushed walnuts
• 1/3 tbsp. grated parmesan

Preparation:

1. In a food processor, prepare the topping: Mix basil, walnuts, parmesan and celery leaves and pour into a bowl.
2. Preheat oven to 200°C.
3. Fry sausage and vegetables in herbs: Heat 2 tablespoons olive oil in a shallow frying pan over medium-high heat.
   
   Place the sausage, then add the herbes de Provence, bell pepper, celery slices, and garlic. Cook for 5 minutes. Then transfer to a food processor.
4. Prepare the minced meat: In a food processor, add the bread cubes to the sausage and fried vegetables and chop.
5. Prepare tomato sauce: Using a tomato knife, cut off the top quarter of each tomato, reserving the tops for cooking.
   
   Scoop out the tomato pulp and place it in a food processor. Add the remaining 2 tablespoons of olive oil and a pinch of cayenne pepper, and process until smooth.
   
   Fill a 20 x 30 cm baking pan with the resulting mixture. Place the tomatoes in the pan.
6. Then distribute the minced meat among the tomatoes, arrange them in a mound, and sprinkle with the cheese and herb mixture. Top with the tops of the tomatoes, cut side down.
   
   Place the baking sheet with the stuffed tomatoes in the oven and bake until the filling is golden brown, about 20 minutes. Serve the baked tomatoes with the sauce.
   
   Recipe baked tomatoes, filled with oatmeal and cheese.