“Stuffing tomatoes” come in many varieties, but they are typically shaped similar to bell peppers, hollow with seeds clustered at the top and flat on the bottom. The final product freezes well.

10-14 stuffing tomatoes from the Hamtramck market, topped and cored
1 c. rice, cooked in mushroom water
1/2 package of Bozek’s Italian Sausage, casings removed and cooked (optional)
1 small eggplant, chopped in 1/2″ cubes
1 onion, chopped fine
1/2 c. of dried mushrooms, re-hydrated and chopped (a mixture of 3 kinds is best)
mozzarella slices

In a large pan over medium-high heat, fry the mushrooms in oil or butter 3 minutes. Add the eggplant; fry another 5 minutes. Add the onions and continue cooking until all ingredients are browned. Mix together with rice and sausage. Stuff the tomatoes with the rice mixture and place slices of mozzarella on top. Bake covered for 20-25 minutes at 350 degrees; bake an additional 5 minutes uncovered or brown the cheese using a broiler.

-or-

Stuff the tomatoes with prepared Macaroni & Cheese mixed with diced ham, smoked sausage, or tuna, and salt and pepper to taste. Sprinkle bread crumbs on top and and bake as directed.