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You can use this cheesy filling in red tomatoes but yellow tomatoes will be sweeter for this fresh side dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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

177 calories; 15 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 16 mg cholesterol; 187 mg sodium. 241 mg potassium; 6 g carbohydrates; 1 g fiber; 3 g sugar; 5 g protein; 0 RE vitamin a; 777 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 1 mg iron;

Reviews

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