Stuffed tomatoes with mozzarella
Slice off the tops of 4 medium-sized tomatoes (try to keep the stems intact) and set aside. Scoop out the insides of the tomatoes and chop up the pulp. Place in a bowl along with shreds of mozzarella from a 125g buffalo mozzarella ball. Sprinkle in around 125ml/1/2 cup of breadcrumbs (I like Japanese panko for its crispy consistency), along with some chopped basil and 1tbs olive oil. Mix well and then stuff back into the tomatoes. Put the “hats” back on, place in a roasting dish and drizzle with a little olive oil. Place in a hot oven (200c) and bake for around 25 minutes.
Sprinkle some more basil inside the tomatoes shells before serving. Serves 4.
