Stuffed Baked Balsamic Mozzarella Tomatoes Recipes

BAKED TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a baking sheet.
• Arrange tomato slices on prepared baking sheet in a single layer. Drizzle tomatoes with 1 tablespoon of olive oil; sprinkle lightly with sea salt and freshly ground pepper.
• Bake the tomatoes in the preheated oven until they become leathery, a bit brown, and crunchy around the edges, approximately 2 hours. Remove from oven and let cool completely.
• Combine the cooled roasted tomatoes, mozzarella cheese, basil, and roasted garlic in a large bowl. Season with salt and pepper to taste. Stir in the vinegar and the remaining 2 tablespoons of olive oil; mix well.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE

Steps:

• Preheat oven to 220°C | 430°F.
• Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
• Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
• Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
• Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

MOZZARELLA & PARMESAN BAKED TOMATOES

Steps:

• Pre-heat oven to 400F (200 C). Lightly grease a cookie sheet with olive oil.
• Grill the tomato slices on either a pan grill or bbq. Then place on prepared cookie sheet.
• Sprinkle the slices with salt and oregano, top each slice with shredded mozzarella, and parmesan cheese. Bake for approximately 8-10 minutes or until cheese has melted and top is slightly golden. Top with fresh basil and serve. Enjoy!

MOZZARELLA-STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

BALSAMIC ROASTED TOMATOES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil.
• Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.

STUFFED BAKED BALSAMIC MOZZARELLA TOMATOES

Steps:

• Marinade -- Slice the mozarella into 12 slices and place in almost all the vinaigrette, just save a little (1/4 cup) for a drizzle on top of the tomatoes. Turn them over and coat well, cover with plastic wrap and let marinade at room temp for 1 hour.
• Tomatoes -- For the tomatoes, cut the stem area out and then make 3 cuts, top to bottom, but not all the way through just so you can stuff the cheese slices into the cuts of the tomato. Salt and pepper the tomato well including in the cut areas.
• Topping -- Mix the bread crumbs and parmesan with a little of the balsamic vinaigrette (just a tablespoon) to make a nice crumb topping.
• Putting the tomatoes together. Stuff the each of the tomato cuts with a slice of the mozarella 3 per tomato, then drizzle the remaining vinaigrette over the tomato. Top with the bread crumb mixture and either grill for about 15 minutes or bake on a cookie sheet lined with foil for about 20-25 minutes until the cheese is melted and the bread crumbs are golden brown.