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4
small tomatoes (3 to 4 oz. each)
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1/4
teaspoon sea salt or salt
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1/8
teaspoon freshly ground black pepper
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3
tablespoons olive oil
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3
tablespoons white wine vinegar or vinegar
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1/2
teaspoon sugar
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3
ounces fresh mozzarella or fresh buffalo mozzarella, drained and cut into small chunks (about 1/2 cup)
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1/4
cup slivered red onion
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1/4
cup snipped fresh basil
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Sea salt or salt
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Freshly ground black pepper
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 4,
- Calories 177,
- Protein (gm) 5,
- Carbohydrate (gm) 6,
- Fat, total (gm) 15,
- Cholesterol (mg) 16,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 3,
- Vitamin A (IU) 777,
- Vitamin C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 187,
- Potassium (mg) 241,
- Calcium (DV %) 121,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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