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!
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.