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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Reviews (1)

46 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 13
  • 1 star values: 3
Rating: 4 stars
07/10/2014
These were pretty tasty! I added half of a can of diced green chiles to up the flavor quotient a bit and used Panko to save time (and prevent unnecessary kitchen heat in the summertime!). See my full review here: http://theyearofmartha.com/2014/07/10/review-stuffed-tomatoes-with-mozzarella/