Mozzarella and Basil-Stuffed Tomatoes
Servings 4
Equipment
- Cast Iron Skillet or a Small Baking Dish
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 small baking dish with olive oil cooking spray.
- Prepare the tomatoes by cutting off ¼ of the top 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, then chop the flesh finely. Discard the seeds and tomato water.
- Make the stuffing by combining mozzarella cheese, ¼ 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.
- Bake the tomatoes for 15 minutes, then broil for 1-2 minutes until the filling begins to bubble and brown. Watch carefully.
- Garnish with torn basil leaves and serve immediately. Enjoy.