Photo by NellieMc
NellieMc's Notes:
4 large, ripe tomatoes Ask a question about this ingredient
1/2 teaspoon table salt Ask a question about this ingredient
1/2 cup pine nuts (pignoli) Ask a question about this ingredient
6 ounces fresh mozzarella Ask a question about this ingredient
1/2 cup packed fresh basil leaves Ask a question about this ingredient
1/4 cup vinaigrette (see below) Ask a question about this ingredient
3/4 cups extra-virigin olive oil Ask a question about this ingredient
3 tablespoons balsamic vinegar (preferably white) Ask a question about this ingredient
1 tablespoon minced shallots Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1/2 teaspoon table salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
Slice off the top quarter (the section with the stem attachment) of the tomato. Using a spoon or melon baller hollow out the tomatoes leaving the outer shell intact. Sprinkle the inside of the tomato with the 1/2 teaspoon salt and turn each tomato upside down on a cooling rack to drain away any loose liquid (it’s a good idea to put a piece of waxed paper or paper towel underneath to catch the drippings). Hold aside until ready to stuff.
Ask a question about this stepWhile the tomatoes are draining, mix all the vinaigrette ingredients in a large jar, and shake to combine. (You’ll use 1/4 cup for this recipe; reserve the rest for other salads.) You can make this up to three days ahead.
Ask a question about this stepToast the pine nuts until golden brown and set aside to cool. Dice the mozzarella into 1/2 inch cubes and put into a bowl.
Ask a question about this stepChop the basil and add to the bowl with the cooled pine nuts. Toss with 1/4 cup of the vinaigrette. Check for seasoning and add more salt and/or pepper as desired.
Ask a question about this stepInvert the tomatoes back upright and stuff, dividing the cheese herb mixture evenly among the four tomatoes.
Ask a question about this step
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Yummm! I've been thinking all week about "stuffed tomatoes," a summer favorite when I was growing up in Virginia. So glad you posted this recipe. It looks delish!! ;o)