Stuffed Tomatoes Gratinee

by Cate on April 16, 2004

Recipe courtesy of Woman’s World magazine

8 large beefsteak tomatoes, 3-3-1/2 lbs (I halved recipe and used vine-ripe tomatoes, a bit smaller)
8 oz chunk mozzarella cheese, divided
3/4 cup plain dry bread crumbs (I used the flavored kind)
1/2 cup tightly packed basil leaves, chopped
1/4 cup extra virgin olive oil
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400F. With knife, slice top 1/4 from tomatoes. Discard tops. Scoop out and discard seeds. Shred half of cheese (I just tore with my fingers); cut remaining chunk into 8 slices. In bowl, mix shredded cheese with remaining ingredients. Fill tomatoes with cheese mixture. Top each with 1 cheese slice. Place tomatoes on ungreased baking sheets; bake until softened and filling heats through, about 15-17 minutes. Remove from oven. Position oven rack 4″ from heat source; preheat broiler. Broil until cheese melts and begins to brown, 1-2 minutes.

8 servings

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