Stuffed Tomatoes

Stuffed Tomatoes
Stuffed Tomatoes

This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011).

4 large tomatoes
8 oz fresh mozzarella, chopped
1 cup fresh bread crumbs
¼ cup chopped basil
4 tablespoons olive oil

Preheat oven to 450º. Grease a roasting pan.

Cut a ¼ inch slice from the stem end of each tomato and scoop out the insides. Reserve the slice.

Place tomatoes on greased pan.  Mix pulp with mozzarella, bread crumbs, basil and 2 Tbsp olive oil.

Stuff the tomatoes with the mixture.  Replace the slice on top of the stuffed tomatoes and drizzle remaining 2 tablespoons of olive oil on top.

Roast tomatoes in oven for 30 minutes. Garnish with more chopped basil.

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