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Warm and soft tomatoes, melted mozzarella, and fresh basil make this dish incredible!
Note: You can easily make this using as many tomatoes as you want, just scale everything accordingly. It’s not so much of a measuring recipe as it is a guide.
Preheat your oven to 325ºF and spray a baking tray with cooking spray.
In each tomato, cut a deep X about halfway through the tomato. Push a piece of mozzarella into each X. Place the tomatoes on the tray and sprinkle with salt and pepper.
Bake in the oven for 25 minutes until the tomatoes start to soften and open. Remove from the oven, drizzle the olive oil and balsamic vinegar on top, garnish with fresh basil, and serve.
Recipe from Easy Summer Food Cookbook.
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!