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Caprese Salad Stuffed Tomatoes

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Caprese Salad Stuffed Tomatoes
2011-06-09 Side Dish
5 46

Fresh and juicy tomatoes are baked with orzo, mozzarella, balsamic vinegar, and fresh basil to make for a lovely addition to any summer meal.

  • Servings: 4


4 Large Tomatoes
¼ cup Olive Oil
1 cup Cooked Orzo
1 cup Diced Mozzarella Cheese
2 Tbsp Balsamic Vinegar
4 tsp Finely Chopped Fresh Basil


Preheat oven to 350 degrees. Cut a 1/2 inch thick slice off the top of each tomato, reserving tops. Carefully cut and scoop out tomato pulp from each tomato, then place into a small bowl. Run two knives through pulp so there are no large pieces. Spoon pulp into a colander to drain. Oil the bottom of an 8 X 8 baking dish with 1 tablespoon olive oil. Place hollowed out tomatoes, cut sides up, on the baking dish. Toss together the cooked orzo, cheese, remaining olive oil, vinegar, and basil with 1 cup of the drained tomato pulp. Spoon pasta salad mixture into hollowed out tomatoes. Place reserved tomato tops on each. Bake 20 minutes.