A quick fix

Oh, tomatoes are here in Seattle. They’re not nearly at their best, but they’re here.

Perlini are teeny tiny mozzarella balls, perfect for snacking on or, in this case, piling into tomatoes and baking until browned and bubbly. (I buy them at Trader Joe’s, and I’m fairly certain they’re also available at Whole Foods. You folks in Woods Hole: try Windfall.) It’s a hot caprese!

Raw perlini on tomato

Recipe for Baked Mozzarella-Stuffed Tomato
Recipe 189 of 365

TIME: 5 minutes prep
MAKES: 1 serving

Preheat the oven to 475 degrees. Core a large heirloom tomato. Cut the top inch off, and eat it, because you know you can’t keep your grubby little hands off it. Place the tomato in a big ramekin or ovenproof bowl, and pack a handful of drained perlini onto the top. (A fat slab cut from a bigger ball of mozzarella would work also.) Drizzle it with olive oil, and season with salt and pepper. Roast for 20 to 25 minutes, or until the cheese has melted and begins to bubble. Sprinkle with thinly sliced basil, and eat immediately.

Baked Mozzarella-Stuffed Tomato

3 Comments

Filed under recipe, side dish, vegetables

3 responses to “A quick fix

  1. mmmm, i had roasted strawberry tomatoes for dinner last night and if i could have stuffed them with baby balls of cheese…..oh my god. looks amazing.

  2. Wait, strawberry tomatoes? Never had them. Do tell.

  3. Little tomatoes work too… I made something similar when the tomatoes in Seattle were even less ideal, about a month ago. Roasting makes them better !

    http://blog.jagaimo.com/archive/2007/06/11/mouth-openers-as-dinner.aspx

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