small tomatoes (3 to 4 oz. each)
teaspoon sea salt or salt
teaspoon freshly ground black pepper
tablespoons olive oil
tablespoons white wine vinegar or vinegar
ounces fresh mozzarella or fresh buffalo mozzarella, drained and cut into small chunks (about 1/2 cup)
cup snipped fresh basil
Sea salt or salt
Freshly ground black pepper
- 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.
- 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. Makes 4 servings.
Nutrition Facts(Stuffed Caprese)
- Per serving:
- 177 kcal cal.,
- 15 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 9 g monounsatured fat),
- 16 mg chol.,
- 187 mg sodium,
- 6 g carb.,
- 1 g fiber,
- 3 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet