1 medium tomato
1/4 cup bread crumbs
1 pinch salt
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon dried parsley
Carefully slice tomatoes until shell is clear. Cut open seam between tomatoes and stuffing. Using a fine kitchen or cheese knife, cut slots in tomato to insert stuffing. Roll stuffed tomatoes with cut side up into 1/4 inch rounds. Cover stuffed tomatoes and refrigerate overnight, doing everything except adding zest or seasoning to tomatoes.
One day or so before serving, form tomatoes into rounds. Slice into 1 inch balls and place on the serving platter.
Butterfly stuffed tomatoes by pressing some of the tops of yellow spots into stuffing to keep out water. Fill other stuffing holes with the tomatoes and cut edges of stuffed tomatoes into wedges.
In a medium bowl, mix the bread crumbs, salt, garlic powder, rosemary, sage, lemon zest and cinnamon.
Spoon the pork sausage onto the stuffed tomatoes and arrange remaining tomatoes over the stuffing. Brush tomato rings with apricot preserves or chicken broth and sprinkle with salt cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the chicken sauce, brown gravy mix, water and chicken broth. Mix well. Place stuffed chicken on top of the sauce and sprinkle with parsley.
Return stuffed tomato halves to the baking dish. Place lid on oven rack and cook for half an hour, turning constantly to keep everything moist.
While filling is baking, arrange tomato wedges over vegetables in a circle, wedges touching, or in an even spacing.
Remove first strainer from tomato halves. Pour pasta sauce mixture over tomato halves and toss to coat. Place tomatoes over pasta mixture.
Bake uncovered for 1 hour or until pasta sauce is heated through and tomato wedges are tender.