Instead of making the usual Caprese salad by layering fresh tomatoes, mozzarella and basil together, I decided to try something different. I scooped out the tomato guts, sautéed them with garlic, olive oil and basil. I then removed the guts from the heat and added breadcrumbs (to soak up the excess liquid) and shredded mozzarella cheese. And then I stuffed the guts back into the tomatoes, topped with more breadcrumbs and cheese, and baked them for between 20-25 minutes. They make a great side dish, or even a main dish since they are filling enough to stand on their own.
I’m going to be very lax on the amount of ingredients. I used enough breadcrumbs to soak up the excess tomato juice, so use the correct proportions to balance it for yourself.
Caprese Stuffed Tomatoes
7 medium tomatoes
2 cloves of garlic, minced
10 basil leaves, chopped
mozzarella cheese, shredded
1) Preheat oven to 400 degrees.
2) Scoop out tomato guts and reserve for filling. Sauté guts in pan with a drizzle of olive oil, garlic and pinch of salt on medium high heat for a few minutes. Take off heat, add enough breadcrumbs to soak up excess tomato juices. Combine with a handful of cheese.
3) Stuff the guts back into the tomatoes, sprinkle with more breadcrumbs and cheese. Drizzle with olive oil. Place tomatoes on baking sheet (with lip), and bake in oven for approximately 20-25 minutes until bubbling. Serve.