Roasted Tomatoes Stuffed with Mozzarella


  • 4 large ripe tomatoes
  • 1/2 lb fresh mozzarella, chopped
  • 1 cup fresh breadcrumbs
  • 1/4 cup chopped basil
  • 4 tbs extra virgin olive oil, divided
  • kosher salt and black pepper to taste
  • extra basil ¬†and butter lettuce leaves for garnish
  • Preheat the oven to 450 degrees.
  • Cut a 1/4 inch slice from the top end of each of the tomatoes, then scoop out the insides.
  • Chop the pulp, then place into a bowl.
  • Mix the pulp with 1/2 lb of the fresh mozzarella, the bread crumbs, the basil and 2 tbs of the olive oil.
  • Season the mixture with salt and pepper and combine well.
  • Stuff the tomatoes with the mixture and place the reserved slices on top, then drizzle with the remaining olive oil.
  • Place the tomatoes in a greased, foil lined baking pan and roast for 30 minutes.
  • Place a butter lettuce on each of 4 platters and top with a tomato and garnish with additional basil leaves.

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