4, medium sized round tomatoes
2 tablespoons extra virgin olive oil
1/3 cup diced yellow onion
1 clove garlic, minced
1/4 cup Italian seasoned breadcrumbs
1/2 teaspoon extra Italian seasoning
1/2 teaspoon kosher salt
1/2 cup cubed fresh mozzarella (can use fresh or whole milk)
2 tablespoons fresh basil, shredded into thin strips
Preheat oven to 400°F
Prepare Tomatoes: Cut the top of the tomato off, just about 1/4″ off the top and scoop out the insides of the tomatoes with a spoon, careful not to break the outside skin. Save the pulp, but you can toss any extra liquid that remains. Chop the pulp and tops of the tomatoes and set to the side.
In a medium skillet over medium heat, add olive oil and the onions. Saute just until soft, about 2 minutes. Add the tomato pulp and the garlic and let it simmer for4-5 minutes, or until the liquid evaporates and the tomato mixture becomes thicker.
Remove from heat and add to a mixing bowl. Add the breadcrumbs, seasoning, salt, mozzarella, and basil and gently stir together. Divide the filling into 4 even portions and fill the tomatoes.
Place the tomatoes into a small baking dish and bake for 25 minutes, or until the tops are golden brown and the tomato is very soft.
- Prep Time: 15 minutes
- Cook Time: 25 minutes