Recipes from the Grapevine Cottage

Recipes --> Side Dishes --> Stuffed Roasted Tomatoes

Stuffed Roasted Tomatoes

I recognize I am in the minority on this, but I just don't like raw tomatoes. Linda always tells me I"m missing one of the best meals of summer by not enjoying tomatoes, fresh mozzarella and basil, all drizzled with olive oil, so when she came across this recipe, we decided to give it a try. And now I am a big fan of this way to prepare those same ingredients.

Serves 2


2 large, ripe tomatoes
3 ounces chopped fresh buffalo mozzarella
1/2 cup fresh bread crumbs (good way to use up an unfinished baguette)
1/8 cup chopped basil, with a bit more for garnish
1 tablespoon olive oil


Cut a 1/4-inch slice off the top of the tomatoes and scoop out the insides, chopping the tomato pulp, and then mix with the other ingredients. Stuff the tomatoes with this filling, drizzle with a little more olive oil and roast at 425 degrees for about 30 minutes. Garnish with more chopped basil.