Best 4 Tomatoes Stuffed With Fresh Mozzarella And Basil Recipes
**Savory and Refreshing: A Culinary Journey with Tomatoes Stuffed with Fresh Mozzarella and Basil**
Indulge your taste buds in a delightful culinary adventure with our collection of tomato recipes, where juicy tomatoes take center stage, bursting with flavor and complemented by the finest ingredients. Discover the art of stuffing tomatoes with fresh mozzarella and basil, creating a harmonious balance of textures and flavors. Explore variations of this classic dish, including sun-dried tomato-stuffed tomatoes, a tantalizing combination of sweet and tangy flavors, and baked tomatoes stuffed with mozzarella and breadcrumbs, a crispy and cheesy delight. Each recipe offers a unique taste experience, promising a delightful journey for your palate.
TOMATO, MOZZARELLA, AND BASIL SALAD
Steps:
- Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.
Nutrition Facts : Calories 226 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 158 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams
MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY
Here's what you need: tomato sauce, apple cider vinegar, honey, lean ground turkey, zucchini, yellow onion, garlic cloves, egg, dijon mustard, honey, Sauce, panko bread crumbs, salt, pepper, dried oregano, dried basil, fresh parsley, mozzarella cheese, parsley
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375˚F (190˚C).
- Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
- Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
- Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
- Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
- Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
- Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
- When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
- Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 31 grams, Sugar 17 grams
MOZZARELLA-STUFFED TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.
TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL
Provided by Colin Cowie
Categories Blender Cheese Herb Tomato No-Cook Mozzarella Basil Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For vinaigrette:
- Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
- For salad:
- Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
- Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.
Tips:
- Choose ripe, firm tomatoes for stuffing. This will help them hold their shape and prevent them from becoming too soft.
- Use a sharp knife to cut the tomatoes. This will help prevent them from tearing.
- Scoop out the tomato flesh carefully, leaving a thin shell. You can use a spoon or a melon baller to do this.
- Season the tomato flesh with salt and pepper to taste.
- Fill the tomatoes with the mozzarella cheese, basil, and sun-dried tomatoes. You can also add other fillings, such as cooked vegetables, rice, or meat.
- Top the tomatoes with grated Parmesan cheese and breadcrumbs.
- Bake the tomatoes in a preheated oven until the cheese is melted and bubbly and the breadcrumbs are golden brown.
- Serve the tomatoes immediately, garnished with fresh basil.
Conclusion:
These tomatoes stuffed with fresh mozzarella and basil are a delicious and easy-to-make appetizer or side dish. They are perfect for summer entertaining, as they can be made ahead of time and served at room temperature. With their colorful appearance and flavorful filling, these tomatoes are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy recipe that's both delicious and visually appealing, give these stuffed tomatoes a try!
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