Stuffed Tomatoes w/Mozzarella

Stuffed Tomatoes w/Mozzarella
Stuffed Tomatoes w/Mozzarella

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2-inch slices rustic bread, torn into small pieces (3/4 cup)

  • 4

    medium-size ripe tomatoes, halved

  • Coarse salt and freshly ground pepper

  • 2

    tablespoons extra-virgin olive oil

  • Pinch of red-pepper flakes

  • 1/2

    shallot, thinly sliced

  • 1

    cup corn kernels (from 1 ear)

  • 3

    cups packed chopped greens, such as beet, Swiss chard, or spinach

  • 3

    ounces fresh mozzarella, sliced (1/2 cup)

Directions

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 oven; set aside. 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.In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt. 4.Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

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