Ingredients for Stuffed Baked Balsamic Mozzarella Tomatoes
- 4 large beefsteak tomatoes
- Mozzarella Cheese
- 1/4 cup balsamic vinaigrette (store-bought or homemade – see recipe notes)
- Dried Breadcrumbs
- Parmesan Cheese
- Kosher Salt
- Ground Black Pepper
- Fresh basil leaves (optional)
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How to Make Stuffed Baked Balsamic Mozzarella Tomatoes
- **Marinate the Mozzarella:** Slice 8 ounces of fresh mozzarella into 12 slices. In a small bowl, whisk together 1/4 cup balsamic vinaigrette (store-bought or homemade – see recipe notes), then add the mozzarella slices. Reserve 2 tablespoons of the vinaigrette for later. Cover and marinate at room temperature for 1 hour.
- **Prepare the Tomatoes:** Select 4 large beefsteak tomatoes. Cut out the stem area of each tomato and make 3 vertical cuts, about 2/3 of the way down, to create slits for stuffing.
- **Season the Tomatoes:** Generously salt and pepper the inside and outside of the tomatoes.
- **Make the Breadcrumb Topping:** In a small bowl, combine 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, and 1 tablespoon of the reserved balsamic vinaigrette. Mix well.
- **Stuff and Top the Tomatoes:** Stuff each tomato slit with 3 slices of marinated mozzarella. Drizzle the remaining 2 tablespoons of reserved balsamic vinaigrette over the tomatoes.
- **Bake or Grill:** Top each tomato with the breadcrumb mixture. For grilling, cook over medium heat for 15-20 minutes, turning occasionally, until the cheese is melted and the breadcrumbs are golden brown. For baking, place the tomatoes on a foil-lined baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
- **Optional Garnish:** If desired, garnish with fresh basil leaves before serving.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
19g
Fat
49g
Carbs
5g
