Whether you’re looking for new ways to use the abundance of summer tomatoes or simply want a quick side dish, these vegetarian stuffed tomatoes filled with mozzarella, parmesan and fresh herbs are simple and delicious.
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Ingredients:
- 4 medium tomatoes
- 1 cup shredded mozzarella cheese
- ⅓ cup grated parmesan cheese, divided
- ¼ cup packed fresh basil, chopped, plus more for garnish
- ¼ cup breadcrumbs
- 1 tablespoon melted salted butter
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- olive oil for drizzling
Method:
- Preheat oven to 180°C.
- Slice the tomatoes in half horizontally and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish or oven-safe skillet, and season with salt and pepper.
- Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.
- In a medium bowl, add the chopped tomato flesh, mozzarella cheese, ¼ cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.
- Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.
- Garnish with a few torn basil leaves and serve hot.
Original recipe at Simply Recipes.
