BETHANY'S STUFFED TOMATOES
My own idea of how stuffed tomatoes should be made, and one of Andrew's favorites.

Okay, so I may be just a little too proud of this one, because it was my own recipe and my husband LOVES them.  I just love to impress him, especially since he is continually impressing me.  Anyway, the idea of these came years ago when my brother returned home from his mission to France, and I asked him what his favorite thing was that he ate there.  He said stuffed tomatoes, and I immediately thought of how I would stuff in tomatoes, and set out to find a recipe.  When I googled it online I found no recipe that sounded half as good as what I thought I would put in my stuffed tomatoes, so I determined to try my own idea.  That doesn't mean that somewhere someone else didn't have a similar idea, but still when I recently searched I couldn't find any quite as delicious sounding as what I make.  (Can you tell I'm a little too proud of these).  While it appears to fancy with the tomatoes all stuffed, I actually  usually just puree all the tomato and use it to top rice.  My kids don't eat the tomatoes very well, and Andrew actually prefers it this way.
Sorry if my ingredients aren't exact measurements I never measure for this recipe, I just throw them together so hopefully my guesses in this recipe for those who always go strictly by measurements work out for you.

6 large tomatoes
1 lb, regular sausage
1/2 onion
1 garlic clove
1 1/2 tsp italian seasoning
1 8 oz package of cream cheese

So first I start by browning my sausage, onion, and garlic.  Then I cut off the tops of the tomatoes and scoop out the insides.  Once my sausage is cooked I add the tomato filling, italian seasoning, and the cream cheese.  Don't forget to lightly salt the insides of the tomatoes, this can make a big differenc.  Once everything is evenly mixed and cooked I put mixture in the tomatoes.  Then I put them in my greased 9x13 pan.  You'll notice the picture has stuffing in the bottom, that's because I usually make extra stuffing and cook in the bottom of the pan for my children who won't eat the tomatoes.  Then I put them in the oven at 350 degrees for about 25 minutes.  I serve these on top of rice.  And everytime I make them I get lots of good compliments, and often have requests for the recipe. Another good thing is they are gluten free for those who can't tolerate gluten.