Prep: 25 minutes; Chill: 2 hours
4 tomatoes (3 to 4 oz. each)
1/4 teaspoon sea salt or salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
3 tablespoons white wine vinegar or vinegar
1/2 teaspoon sugar
3 ounces fresh mozzarella or fresh buffalo mozzarella, drained and cut into small chunks (about 1/2 cup)
1/4 cup slivered red onion
1/4 cup snipped fresh basil
Sea salt or salt
Freshly ground black pepper
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.
Number of Servings: 4
Nutrition Facts per : 177 cal., 15 g total fat (4 g sat. fat), 16 mg chol., 187 mg sodium, 6 g carb., 1 g dietary fiber, 3 g sugar, 5 g protein.
Daily Values: 16 % vit. A, 29 % vit. C, 12 % calcium, 4 % iron.
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