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


  1. Preheat oven to 450º. Grease a roasting pan.
  2. Cut a ¼ inch slice from the stem end of each tomato and scoop out the insides.  Reserve the slice.
  3. Place tomatoes on greased pan.  Mix pulp with mozzarella, bread crumbs, basil and 2 Tbsp olive oil.
  4. Stuff the tomatoes with the mixture.  Replace the slice on top of the stuffed tomatoes and drizzle remaining 2 Tbsp of olive oil on top.
  5. Roast tomatoes in oven for 30 minutes. Garnish with more chopped basil.

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