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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut a 1/4-inch slice from the stem end of each tomato. Using a spoon, carefully scoop out core, seeds, and pulp, leaving up to a 1/2-inch-thick shell. Discard pulp. Sprinkle tomato shells with the 1/4 teaspoon sea salt and the 1/8 teaspoon pepper. Stand tomato shells on a plate; set aside.

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  • For dressing, in a screwtop jar, combine olive oil, vinegar, and sugar. Cover; shake well. Reserve 1 1/2 tablespoons of dressing. Spoon remaining dressing into tomato shells.

  • In a medium bowl combine mozzarella, red onion, basil, and reserved dressing; toss to mix. Spoon cheese mixture into tomato shells. Cover and refrigerate until ready to serve, up to 2 hours. To serve, place stuffed tomatoes on individual plates. Sprinkle with additional salt and pepper.

Nutrition Facts

177 calories; fat 15g; cholesterol 16mg; saturated fat 4g; carbohydrates 6g; mono fat 9g; poly fat 1g; insoluble fiber 1g; sugars 3g; protein 5g; vitamin a 777.4IU; vitamin c 17.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 187mg; potassium 241mg; calcium 121.2mg; iron 0.7mg.
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