The VegHog's Tomato Festival will sadly soon be over for this year, but you still have time to submit your recipes before midnight on Saturday 23rd July. I will be writing a round up post in the end.
Today I'm just sharing with you a quick side dish or lunch recipe of stuffed heirloom tomatoes. I stuffed the heirloom tomatoes with mozzarella and fragrant garlic and basil mix and then baked until nicely soft with a cheesy filling. I really like stuffed vegetables, although only quite rarely make them these days.
4 large heirloom tomatoes
250 g mozzarella
2 garlic cloves
Handful of fresh basil
Sprinkle of salt
Sprinkle of ground black pepper
Cut a lid off of each heirloom tomato and remove the insides.
Cook the inside pulp in a pan until it's a firm sauce and excess liquid has evaporated.
Cut mozzarella into cubes and mix it in a bowl with a with the finely chopped garlic and fresh basil and season with salt and pepper.
Stuff the tomato shells with the mozzarella mix, tomato sauce and little added breadcrumbs. Cover them again with the lid.
Brush the tomatoes with olive oil and bake at 200 C for about 25 minutes.