Tomatoes stuffed with fresh mozzarella, fresh basil and parmesan then baked to perfection
kosher salt
1 cup fresh gluten free bread crumbs
1/4 cup fresh basil leaves, rinsed, leaves stacked neatly, and cut into long ribbons across the center rib of the leaf, chiffonade style
1/3 cup shredded Parmesan cheese (not grated), plus 2 teaspoons extra for topping
2 – 3 tablespoons extra virgin olive oil
fresh ground black pepper
4 small Mozzarella bocc0ncini cheese balls, rinsed and dried, preferably fresh made
1. Preheat Oven: Place oven rack in center position and preheat oven to 350 degrees.
2. Prep Pan: Spray a glass 9 x 9 inch baking dish pan with cooking spray or line with foil. Set aside.
3. Prep Tomatoes: Cut about 1/4 inch off the top of the tomato. Scoop out center core and seeds. Sprinkle the insides of teh tomato and rim with kosher salt. Reserve tomato that you take out in a small bowl for another use. Place tomatoes cut side down on a plate lined with a few layers of paper towels. Set aside.
4. Toast Bread Crumbs: Spread bread crumbs evenly on a rimmed baking sheet. Toast bread crumbs until dried and golden, shaking and stirring to evenly cook, about 10 minutes.
5. Make Stuffing: In a medium bowl, toss the toasted bread crumbs, basil, Parmesan, and olive oil to combine. Season with kosher salt and fresh ground black pepper to taste
6. Stuff Tomatoes: Working with one tomato at a time, place 2 teaspoons of the bread mixture into the tomato and press gently with a spoon to flatten. Place one of the mozzarella balls in the middle of the tomato and continue to fill with the bread mixture, pressing to fill area around mozzarella. Continue with remaining tomatoes.
7. Bake & Enjoy: Place stuffed tomatoes in prepared dish and bake until bread crumbs are golden and tomatoes begin to soften and shrivel around the edge, about 20 – 25 minutes. Let tomatoes rest 3 minutes before serving. Enjoy!
