Stuffed Tomato With Mozzarella

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   1. Cut a 1/4-inch slice from the stem end of the tomatoes and scoop out the insides. 2. Chop the pulp and mix it with the mozzarella, bread crumbs, chopped basil and 2 tablespoons of olive oil. 3. Stuff the tomatoes, replace the reserved slices, drizzle with remaining olive oil and roast in a greased roasting pan at 450 for 30 minutes. 4. Garnish with more chopped basil.

* Per serving · 4 servings · Values may vary.

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