Stuffed Tomatoes With Mozzarella

1. 1

   1. Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. remove from heat, set aside

2. 2

   2. Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler safe baking dish; season with salt and pepper

3. 3

   3. In a large skillet, heat 1 tbps oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. increase heat add reserved tomato flesh and juice. Cook, stirring, until reduced by half. Add corn and greens, cook, stirring until vegetables are tender about two minutes. Season with salt

4. 4

   4. Fill tomato halves with vegetable mixture. Sprinkle with toasted bread and top with cheese. Broil until cheese is bubbly and golden in spots.

* Per serving · 4 servings · Values may vary.

No additional tips available.