1 scant teaspoon cajun seasoning (like tony chacheries)
fresh cracked black pepper
olive oil, salt and pepper for topping the tomato before baking
For the Grits
4 cups water
1 cup coarse stone ground grits
salt and pepper
2 tablespoons unsalted butter
2 tablespoons heavy cream
Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
Cut the top off of tomatoes, setting them aside but saving them. Use a small spoon to dig the seeds and guts out of each tomato, discarding the guts. Set aside the tomatoes and tops.
Heat olive oil in a medium saute pan. Add onions, celery, and peppers. Saute until vegetables are softened and begin to brown, about 5 minutes. Add the sausage and cook until sizzling and browned, about 5 minutes more. Remove from heat and allow to cool slightly.
In a medium bowl, combine goat cheese and eggs. Whisk until relatively smooth. Add the bread crumbs, parsley, seasoning, and black pepper. Stir until well combined.
Fold in the cooked onion and sausage mixture, using a spatula to bring together.
Generously spoon the cheese mixture into each tomato, allowing it to overflow over the top just slightly. Place in a baking dish and top with a tomato top. Continue until all tomatoes are stuffed and placed in the dish. Drizzle the tops of all of the stuffed tomatoes with olive oil, sea salt, and fresh cracked pepper.
Bake for 20-25 minutes, until bubbling and the tops begin to brown. Remove from the oven and allow to cool slightly before serving.
To make the grits, bring 4 cups of water to a boil. Stir in the grits, lower heat to a simmer, and cook until thickened and tender. Depending on the coarseness of your grits, this may take 15 to 30 minutes. Season with salt and pepper. Add butter and cream. Taste and adjust seasoning to your liking.
To serve, spoon grits into a bowl. Top with a warm stuffed tomato and enjoy!