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Mozzarella and Basil Stuffed Tomatoes
Mozzarella and Basil Stuffed Tomatoes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Summer tomatoes stuffed with gooey mozzarella and Parmesan, bursting with fresh herbs - a simple and tasty vegetarian side dish.
Ingredients:
  • 4 medium tomatoes with firm, fleshy walls, 2 1/2 inches wide
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese, divided
  • 1/4 cup packed fresh basil, chopped, plus more for garnish
  • 1 slice of bread (enough to make 1/4 cup breadcrumbs)
  • 1 tablespoon melted salted butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Olive oil for drizzling
Instructions:
  • Preheat your oven to 400°F for the perfect cooking temperature.
  • Prepare the soft breadcrumbs by removing the crust from 1 slice of bread (preferably stale) and pulsing in a small food processor or shredding with a fork until the bread turns into fine, sand-like crumbs.
  • Prepare the tomatoes: Cut the tomatoes in half horizontally, scoop out the flesh with a spoon, being careful not to puncture the walls. Place the empty tomato halves in a casserole dish or oven-safe skillet, season with salt and pepper. Separate the seeds from the scooped-out tomato flesh, discard the seeds and water. Chop the tomato flesh and set aside for the stuffing.
  • Prepare the stuffing: Combine chopped tomato flesh, mozzarella cheese, 1/4 cup parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper in a medium bowl, mixing well.
  • Fill tomato halves with the stuffing using two spoons. Top with remaining Parmesan cheese and drizzle with olive oil. Bake for 15 minutes until tomatoes are tender, then broil on high for 1 minute until the filling bubbles and browns.
  • Garnish with torn basil leaves and serve while hot.

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