Caprese Stuffed Tomatoes

If you like lasagna or stuffed shells, you’ll find Caprese Stuffed Tomatoes are just as delicious, but much simpler to make. Caprese Stuffed Tomatoes have the classic Caprese flavors of tomato, basil and mozzarella with the added bonus of ooey, gooey melted cheese.

Caprese stuffed tomatoes use the same filling used in lasagna or stuffed shells. My filling typically includes ricotta, shredded mozzarella and smoky provolone. And lots of fresh basil. You don’t have to use an egg as a binder, but I find the filling is a little less grainy when I use an egg.

I usually choose roma tomatoes for this, but any fleshy tomato would work. Make sure whatever tomatoes you pick are ripe and have good color.

Using vegetables as a carrier for some sort of filling should be familiar if you’ve ever followed a low carb diet. Peppers and zucchini are great for stuffing as are eggplants.

This recipe serves two or three people, but is easily multiplied for a crowd.

Ingredients:

6 roma tomatoes
15 ounce container ricotta
one beaten egg (optional)
2 tablespoons finely diced onion (less is more with the onion)
1/2 cup shredded mozzarella
1/4 cup smoky provolone
1 cup loosely packed basil, sliced in narrow strips
bread crumbs (optional, or use gluten free crumbs)
salt and pepper to taste
olive oil

Method:

Cut the tomatoes in half the long way and use a spoon to remove the seeds and the jelly.
Salt each half and turn upside down on a couple pieces of paper towel. Let drain for a half hour or so.
Preheat the oven to 350°
Mix the ricotta, egg, basil, onion, mozzarella and provolone in a medium sized mixing bowl. Salt and pepper to taste.
Drizzle olive oil in the bottom of an oven proof casserole.
Stuff each half tomato with the cheese mixture and arrange in the casserole.
Drizzle some more olive oil over top the tomatoes and top with bread crumbs if desired.
Bake until heated through and the cheese is melted and golden on top, about 25 minutes.

Enjoy with a light salad and a glass of wine.