Stuffed Baked Balsamic Mozzarella Tomatoes Recipes

MOZZARELLA-STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

GRILLED STUFFED MOZZARELLA TOMATOES

Steps:

• Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
• Chop pulp and set aside.
• Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
• Fill tomato halves with cheesy breadcrumb.
• Spray cooking spray lightly on the bottom of aluminum pan.
• Place tomato halves in disposable pan and wrap top loosely with foil.
• If grilling, set over grill for at least 10 minutes.
• If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
• Uncover and serve on pan with large sprigs of parsley or curly parsley.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL

Steps:

• For vinaigrette:
• Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
• For salad:
• Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
• Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.

STUFFED BAKED BALSAMIC MOZZARELLA TOMATOES

Steps:

• Marinade -- Slice the mozarella into 12 slices and place in almost all the vinaigrette, just save a little (1/4 cup) for a drizzle on top of the tomatoes. Turn them over and coat well, cover with plastic wrap and let marinade at room temp for 1 hour.
• Tomatoes -- For the tomatoes, cut the stem area out and then make 3 cuts, top to bottom, but not all the way through just so you can stuff the cheese slices into the cuts of the tomato. Salt and pepper the tomato well including in the cut areas.
• Topping -- Mix the bread crumbs and parmesan with a little of the balsamic vinaigrette (just a tablespoon) to make a nice crumb topping.
• Putting the tomatoes together. Stuff the each of the tomato cuts with a slice of the mozarella 3 per tomato, then drizzle the remaining vinaigrette over the tomato. Top with the bread crumb mixture and either grill for about 15 minutes or bake on a cookie sheet lined with foil for about 20-25 minutes until the cheese is melted and the bread crumbs are golden brown.