Stuffed Heirloom with Fresh Mozzarella

I love the New York Times. When I was a student at Drew, it was delivered to the dorms (for free!) on weekdays. My favorite Sociology professor used to bring in copies of pertinent articles all the time (his kids read the Opinion section every day…which I am still in awe of). These days, Tim and I have a Sunday subscription, and of course I follow a few of the departments on Twitter.

It may not come as a surprise that my favorite links usually come from @nytimesdining and its unofficial counterpart, @nytimesfood. The Times’s Mark Bittman recently did a wonderful feature on Heirloom tomatoes for the Magazine, and the interactive page with the recipes has been up in my Chrome tabs since. This was the first recipe I made from the selection, and I am eyeing that Salsa Borracha for my next one (salsa with tequila in it? yes please).

This stuffed, baked heirloom has an incredible amount of flavor – I was pleasantly surprised. It bakes up beautifully golden and the heat deepens the flavor and color of the heirloom. Definitely give this a try before summer is over!


Stuffed Tomato with Mozzarella

A half recipe from the New York Times, with just a few minor changes.

2 large Heirloom tomatoes, any variety
4 ounces fresh mozzarella
1/2 cup fresh bread crumbs (I used Panko once and homemade once, it turned out the same)
5 large basil leaves, chopped
2 teaspoons olive oil
Sea salt and freshly ground pepper

Preheat oven to 450F. Cut a 1/4-inch slice from the stem end of the tomatoes and scoop out the insides. Discard seeds (you don’t need to get crazy about it). Save the top.
Chop the pulp and mix it with the mozzarella, bread crumbs, chopped basil olive oil, and salt and pepper.
Stuff the tomatoes – you really do have to “stuff” all the filling in! With the caps on the side, roast on a baking sheet for 30 minutes.
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3 thoughts on “Stuffed Heirloom with Fresh Mozzarella

  1. Wow! This sounds so simple and delicious. I have all the ingredients at home less the mozzarella – can’t wait to try this recipe out tonight! Any recommendations where I can find a good fresh mozz at a fair price? Thanks Laura!

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