Gluten Free Stuffed Heirloom Tomatoes
- 2 heirloom tomatoes 6-8 oz each
- 4 ounces fresh mozzarella diced or shredded, or a mixture of 3 oz mozarella, 1 oz ricotta
- 1/2 cup gluten free bread crumbs or panko
- 2 tablespoons fresh basil chopped
- 2 tablespoons extra-virgin olive oil divided
- salt
- pepper
- fresh basil
- balsamic vinegar
- Preheat oven to 450 F. Cut a 1/4-inch slice off the stem end of the tomatoes, reserving the "lid" and pulp.
- Chop the tomato guts (er, pulp) and, in a medium bowl, combine with mozzarella, bread crumbs, basil, salt, pepper and 1 Tbsp olive oil. Place stuffed tomatoes in a greased roasting pan. Replace the reserved "lids" and drizzle with remaining tablespoon of olive oil. Roast in the oven for 25-30 minutes, or until tomatoes are wrinkly and cheese is bubbling. Garnish with fresh basil and a drizzle of balsamic vinegar.
tomatoes, mozzarella, gluten free bread crumbs, fresh basil, extravirgin olive oil, salt, pepper, fresh basil, balsamic vinegar
Taken from www.yummly.com/recipe/Gluten-Free-Stuffed-Heirloom-Tomatoes-1655544 (may not work)