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Ingredients
| red tomatoes: 4 |
| sea salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| olive oil: 3 Tbl |
| white wine: 3 Tbl |
| granulated sugar: 1/2 tsp |
| mozzarella cheese, whole milk: 3 oz |
| onions - red (chopped): 1/4 cup |
| fresh basil (chopped): 1/4 cup |
Stuffed Caprese
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Cut a 1/4-inch slice from the stem end of each tomato. Using a spoon, carefully scoop out core, seeds, and pulp, leaving up to a 1/2-inch-thick shell. Discard pulp. Sprinkle tomato shells with the 1/4 teaspoon sea salt and the 1/8 teaspoon pepper. Stand tomato shells on a plate; set aside.
2. For dressing, in a screwtop jar, combine olive oil, vinegar, and sugar. Cover; shake well. Reserve 1-1/2 tablespoons of dressing. Spoon remaining dressing into tomato shells.
3. In a medium bowl combine mozzarella, red onion, basil, and reserved dressing; toss to mix. Spoon cheese mixture into tomato shells. Cover and refrigerate until ready to serve, up to 2 hours. To serve, place stuffed tomatoes on individual plates. Sprinkle with additional salt and pepper. Makes 4 servings.