Roasted Tomatoes Stuffed with Ratatouille - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Roasted Tomatoes Stuffed with Ratatouille

Roasted Tomatoes Stuffed with Ratatouille

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4 lg Ripe tomatoes
Kosher salt
1 med Red onion, cut crosswise into 1/3-inch slices
1 med Red bell pepper, stem and seeds removed, cut into flat pieces
1 med Zucchini, cut lengthwise in 1/3-inch slices
Extra-virgin olive oil
Freshly ground black pepper
2/3 cup Grated mozzarella cheese
2/3 cup Salami, chopped
1 tbls Fresh basil, finely chopped
1 tsp Balsamic vinegar

1. Cut a 1/2-inch slice off the top of each tomato. Discard the tops. With a small knife cut around the inside of the flesh part of the tomato (do not cut through the bottom of the tomato) to within 1/2 inch of the skin. With a teaspoon, scoop out the tomato flesh, leaving about 1/2 inch of flesh attached to the skin. Discard the juices and seeds to make room for the stuffing. Lightly salt the inside of the tomatoes and turn them, cut side down, on a plate lined with paper towels while you prepare the stuffing.

2. In a large bowl, toss the cooked vegetables, chopped basil, mozzarella, salami, and balsamic. Taste and season with salt and pepper.

3. Stuff each tomato with the vegetable mixture and then put them on a sheet pan that has been sprayed with non stick spray. Roast at 375F for 15 minutes.

Makes 4 servings.


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