Stuffed Tomatoes with mozzarella

Stuffed Tomatoes with mozzarella

Tomatoes Stuffed with Mozzarella Once you have hollowed out the tomatoes, stuff them with mozzarella cheese and fresh basil leaves. Bake the tomatoes in a preheated oven for 10-15 minutes, or until the cheese is melted and bubbly. Serve immediately with Tomatoes Stuffed with Mozzarella

There’s something comforting about melted cheese and aromatic herbs, and this dish has it all. The mozzarella, Parmesan, basil and olive oil will remind you of the delicious Margherita pizza, without the crust. And the best part? Comes together in minutes.
In this recipe, the tomato pulp is extracted and used in the filling (no waste!) along with enough soft breadcrumbs to absorb moisture and give the filling body.

You can use the recipe as a guide and swap in your favorite combination of cheese and herbs.
If you have a grill going, put this on! If not, bake them in the oven and enjoy these delicious stuffed tomatoes all year long.

tomatoes for stuffing

You want to use a medium-sized, evenly round tomato with firm walls for this recipe.
I use a variety called “vine tomatoes” for their shape, uniform roundness, and classic tomato flavor. They are usually sold with 4-6 tomatoes still attached to the vine, as the name implies.If you do not have that type of tomato in your area, you can take any tomato. Any medium-sized tomato variety, about the size of a tennis ball (2 1/2 inches), will also work.
Just keep in mind that if your tomato is narrow, like a Roma tomato, you’ll need to trim the bottom to give it a flat base to stand on.

Stuff Tomatoes

  • Remove vines and stems. Wash the tomatoes, but do not remove the core.
  • Next, cut the tomato in half horizontally and use a spoon to scoop out the pulp. Due to the uniform round shape of the tomatoes on the branch, each half will easily settle on its own. If you accidentally make a hole in the bottom, don’t worry! The padding will activate it.
  • Finally, prepare the filling. Instead of cored tomatoes, scoop out the seeds and water, then chop up what’s left to use in the stuffing. If you notice that the center or the flesh near the end of the stem is particularly hard, don’t add it.
  • Swaps and Substitutes for Stuffed Tomatoes
    You can customize this recipe to your wishes. Mozzarella and basil are great but don’t stop there. Also, try these delicious combos:
    • Cheddar and coriander
    • Feta and oregano
    • Shaver’s and Chives
    the intensity of the herb you choose. For example, 1/4 cup of basil works, but for the oregano, you’ll only need half. If you use dried herbs, you will need 1/3 the number of fresh herbs.
    Do you want to make this dish more substantial? Try mixing with meat, rice, or seeds.
    • Cooked Sausage
    • Cooked meat
    • Cooked rice or quinoa
    How to make gluten-free stuffed tomatoes
    If you’re gluten-free like me, using soft breadcrumbs made from a slice of gluten-free bread works just as well here. Don’t have fresh bread but have dry breadcrumbs? That will work too.
    I prefer to use bread instead of quinoa or rice in this recipe as the breadcrumbs help absorb the liquid from the tomatoes.
    How to reheat stuffed tomatoes?
    These Tomatoes Stuffed with Mozzarella and Basils can be prepared and stuffed a few hours in advance and stored in the refrigerator until baked. If you make the tomatoes well in advance, the filling will be soggy because we have used the inside of the tomato in the filling.
    They are best served fresh from the oven, but they reheat well and quickly. About five minutes under the broiler or in the toaster oven is all it takes. Microwaving them works but you’ll lose some of the texture.
  • Tomatoes Stuffed with Mozzarella and Basil
    Serve with stuffed tomatoes?
    These stuffed tomatoes are great any time of day! Try them with scrambled eggs in the morning or with a piece of grilled meat for dinner. They are also perfect as a stand-alone snack.
Hi, I’m Foods LoVeR

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