Fresh Stuffed Tomatoes with Mozzarella

Name: Stuffed Tomatoes with Mozzarella and Basil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European
Ingredients: Large ripe tomatoes 2; Mozzarella 150 g; Fresh basil 0.5 bunch; Lettuce 0.5 bunch; Olive oil 1 tbsp; Dried oregano a pinch; Salt a little; Balsamic vinegar a few drops, optional; Hot pepper, garlic, pesto optional

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15 mins

In summer, when fresh vegetables are plentiful, we make all kinds of salads and appetizers at home every day. It is very handy to serve whole tomatoes stuffed with a vegetable salad at dinner. We make them with green basil and dress them with olive oil. The appetizer is full of fresh herbs and is served on lettuce leaves, which is healthy and very tasty. A whole tomato with a salad filling can simply be held in your hand and eaten like an apple.

It is important that the tomatoes are as ripe as possible, otherwise you will have to cut them with a knife. You can always buy large tomatoes of any color, and an appetizer made from yellow and almost black tomatoes looks very pretty. Try to choose tomatoes with few seeds and no white parts in the middle.

In this appetizer the tomatoes are needed, first, as the shell that is filled with the mozzarella salad. Second, some of the seedless pulp goes into the filling itself, which is similar in composition to the Italian Caprese salad. When preparing the tomatoes, try not to damage their outer surface and not to let them leak, as there can be a lot of juice. If you like, you can add garlic or hot pepper to the filling, and use homemade pesto instead of olive oil.

Ingredients

1 serving

Large ripe tomatoes 2
Mozzarella 150 g
Fresh basil 0.5 bunch
Lettuce 0.5 bunch
Olive oil 1 tbsp
Dried oregano a pinch
Salt a little
Balsamic vinegar a few drops, optional
Hot pepper, garlic, pesto optional

Step-by-step recipe

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Preparing the tomatoes

You can make tomatoes with mozzarella at home in 10-15 minutes. The tomatoes should be ripe and large; the color doesn’t matter. If you can find them, buy large pink tomatoes, the so-called salad tomatoes. They have very few seeds and don’t leak juice when cut. The basil should be as fresh and fragrant as possible, and you can use any mozzarella you like.

Ripe red tomatoes, cheese and herbs for the filling.

Wash the tomatoes, pat them dry with paper towels and carefully cut off the stem end like a lid. If you like, use a fluted knife, and the tomatoes with mozzarella will look even prettier.

Use a spoon to scoop out everything inside each tomato, the pulp and the seeds. Leave only the outer layer that sits against the thin skin. Pour out the juice and even blot the inside of the cavity with a paper towel.

Filling

Chop the filling ingredients. Remove the seeds from the remaining pulp, squeeze it lightly and cut it into cubes, discarding any white parts, which can be there.
Take the mozzarella out of the brine and cut it into large cubes. If you use small mozzarella balls, you can halve them or cut them into quarters.
Pick the leaves off the basil sprigs and chop them roughly with a knife.
Tomatoes with a salad filling quickly start to leak. So prepare the filling right away, but dress it and stuff the tomatoes only just before serving.

Just before serving, salt the salad lightly, add a pinch of dried oregano and mix. If you like, add a little finely chopped hot pepper and garlic to the filling for a sharper, spicier flavor.
Stuff the prepared tomatoes with the salad and drizzle a little olive oil over the filling. If you like, mix the oil with a few drops of balsamic vinegar. Or, instead of olive oil, dress the filling with pesto, which is very tasty.

Serving

Arrange fresh green lettuce leaves on a plate. Set the tomatoes with mozzarella on top, add a sprig of fresh basil and serve.

Calories and macros

645 kcal

Serving ≈ 570 g

Protein38 g24% of kcal
Fat48 g67% of kcal
Carbs14 g9% of kcal

100 g113 kcalProtein 6.6 gFat 8.4 gCarbs 2.5 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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