stuffed Caprese Recipe

stuffed Caprese

from footsie

Ingredients:

• love marinated mozzarella and tomatoes but it never occured to me to put the cheese in the tomato.
• STUFFED CAPRESE
• Go beyond red tomatoes: Yellow are sweeter; green are a little more tart
• Start to Finish: 25 minutes Makes: 4 servings
• 4 small tomatoes (3 to 4 ounces each)
• 1/4 teaspoon sea salt or salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar or vinegar
• 1/2 teaspoon sugar
• 3 ounces fresh mozzarella drained and cut into small chunks
• 1/4 cup slivered red onion
• 1/4 cup snipped fresh basil
• Cut a 1/4-inch slice from stem end of each tomato. Using a spoon scoop out core seeds and pulp leaving up to a 1/2-inch shell. Discard pulp. Sprinkle tomato shells with sea salt or salt and pepper. Stand shells on a plate; set aside.
• For dressing in a screw-top jar combine olive oil vinegar and sugar. Cover and shake well. Reserve 1 1/2 tablespoons of dressing. Spoon remaining dressing into tomato

Directions:

Cut a 1/4-inch slice from stem end of each tomato. Using a spoon, scoop out core, seeds, and pulp, leaving up to a 1/2-inch shell. Discard pulp. Sprinkle tomato shells with sea salt or salt and pepper. Stand shells on a plate; set aside.
   
   
    For dressing, in a screw-top jar combine olive oil, vinegar, and sugar. Cover and shake well. Reserve 1 1/2 tablespoons of dressing. Spoon remaining dressing into tomato

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