Stuffed Tomatoes with Mozzarella

Prep Time:
30 mins
Total Time:
30 mins

Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.


  • 2 ½ -inch slices rustic bread, torn into small pieces (¾ cup)

  • 4 medium-size ripe tomatoes, halved

  • Coarse salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • Pinch of red-pepper flakes

  • ½ shallot, thinly sliced

  • 1 cup corn kernels (from 1 ear)

  • 3 cups packed chopped greens, such as beet, Swiss chard, or spinach

  • 3 ounces fresh mozzarella, sliced (½ cup)


  1. Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.

  2. Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.

  3. In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.

  4. Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

    Linda Pugliese
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