Capesto Tomatoes Recipe

Name: Capesto Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Tomatoes; 4 large, ripe tomatoes; 1/2 teaspoon table salt; 1/2 cup pine nuts (pignoli); 6 ounces fresh mozzarella; 1/2 cup packed fresh basil leaves; 1/4 cup vinaigrette (see below); Vinaigrette; 3/4 cup extra-virigin olive oil; 3 tablespoons balsamic vinegar (preferably white); 1 tablespoon minced shallots; 1 garlic clove, minced; 1/2 teaspoon table salt; 1/4 teaspoon pepper

Servings: persons

For Tomatoes
4 large, ripe tomatoes
1/2 teaspoon table salt
1/2 cup pine nuts (pignoli)
6 ounces fresh mozzarella
1/2 cup packed fresh basil leaves
1/4 cup vinaigrette (see below)
Vinaigrette
3/4 cup extra-virigin olive oil
3 tablespoons balsamic vinegar (preferably white)
1 tablespoon minced shallots
1 garlic clove, minced
1/2 teaspoon table salt
1/4 teaspoon pepper

1
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.
2
While 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.
3
Toast the pine nuts until golden brown and set aside to cool. Dice the mozzarella into 1/2 inch cubes and put into a bowl.
4
Chop 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.
5
Invert the tomatoes back upright and stuff, dividing the cheese herb mixture evenly among the four tomatoes.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For Tomatoes, 4 large, ripe tomatoes, 1/2 teaspoon table salt, 1/2 cup pine nuts (pignoli), and more.

Yes, Capesto Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Capesto Tomatoes

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