June 30, 2022
Tomatoes Stuffed with Fresh Mozzarella and Basil
Tomatoes Stuffed with Fresh Mozzarella and Basil
Rated 5.0 stars by 1 users
Category
Sides, Appetizers
Servings
4
Prep Time
15 minutes
A scrumptious appetizer or side dish, that comes complemented with a light basil dressing.
True Citrus
Ingredients
- 1 cup (packed) fresh basil leaves
- 1/2 cup olive oil
- 4 packets True Lemon dissolved in 2 tablespoons water
- 1 tablespoon Sherry wine vinegar
- 1 tablespoon Dijon mustard
- 6 medium tomatoes with stems 2, 7-oz. balls fresh, water-packed mozzarella cheese, drained and cut into quarter-inch cubes
- 1 1/2 tablespoons coarsely chopped fresh basil
- 6 basil leaves (for garnish)
For the vinaigrette:
For the tomatoes:
Directions
For the vinaigrette:
- Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick.
- Season to taste with salt and pepper. Cover and chill.
For the tomatoes:
- Cut a small "X" in the skin of the ends that are opposite the stem of each tomato.
- Place tomatoes in a pan of boiling water (water should just cover the tomatoes), and cook for 30-seconds. Using a slotted spoon, transfer tomatoes to a plate. Starting at the "X", peel skin off the tomatoes.
- Cut 1/3 to 1/2 inch off end opposite to the stem of each tomato. Scoop out the insides with a small serrated spoon, leaving the shells intact.
- Mix mozzarella cheese cubes and chopped basil in a medium bowl. Divide cheese mixture among the tomato shells, and pack gently.
- Put one filled tomato on each plate, and garnish with a side of the vinaigrette (or drizzle over the top). Garnish with fresh basil leaves, if desired.
Recipe Note
Recipe adapted from Bon Appetit.