Stuffed Tomatoes with Mozzarella

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Nothing says summer like fresh tomatoes.

 

Actually a bikini and a margarita says summer just fine.

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But that’s not the point.

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Focus.

152Back to tomatoes.

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The key to enjoying this dish is….liking tomatoes.

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Which I don’t.

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But bread and melted mozzarella I can get behind.

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This is the epitome of “clean” eating.

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Though you still have to do the dishes.

Stuffed Tomatoes with Mozzarella
 
Author:

 
Ingredients
  • 2½-inch slices rustic bread, torn into small pieces (3/4 cup)
  • 4 medium-size ripe tomatoes, halved
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • Pinch of red-pepper flakes
  • 1/2 shallot, thinly sliced
  • 1 cup corn kernels (from 1 ear)
  • 3 cups packed chopped greens, such as beet, Swiss chard, or spinach
  • 3 ounces fresh mozzarella, sliced (1/2 cup)
Instructions
  1. Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
  2. Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
  3. In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with ½ teaspoon salt.
  4. Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

 

 

 

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