Mozzarella and Basil Stuffed Tomatoes
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Mozzarella and Basil Stuffed Tomatoes
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 6 small tomatoes with firm, fleshy walls
- 1 cup shredded mozzarella
- ⅓ cup Parmesan cheese, grated, divided
- ¼ cup fresh basil leaves, chopped finely + extra for garnish
- ¼ cup Italian seasoned panko crumbs
- 1 tbsp butter, melted
- 1 clove of garlic, minced
- Sea salt and freshly cracked pepper, to taste
- Olive Oil for drizzling
Instructions
- Preheat the oven to 400 degrees. Coat a small cast iron skillet or a small baking dish with olive oil cooking spray.
- Prepare the tomatoes by cutting off the 1/4 top portion of the tomato horizontally. Use a spoon to scoop out the flesh being careful not to puncture the bottom of the tomatoes. Place the empty tomatoes in the prepared cast iron skillet.
- Using your hands, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board and chop the flesh finely. Discard the seeds and tomato water.
- Make the stuffing by combining the mozzarella cheese, 1/4 cup parmesan cheese, basil, panko crumbs, chopped tomato flesh, butter, garlic, sea salt, and freshly cracked pepper, to taste; mix until well combined.
- Fill the tomatoes with the stuffing. Sprinkle the top of each tomato with the remaining parmesan cheese. Drizzle the top of each tomato with a little olive oil, to taste.
- Bake for 15 minutes then broil for a minute until the filling begins to bubble and brown. Garnish with torn basil leaves and serve immediately. Enjoy.
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