Ingredients :
Directions :
Inspired Dishes
Tomatoes , zucchini , and bell peppers are perfect for stuffing . Once the flesh and seeds have been scooped out , the remaining shells are firm enough to hold their shape as they cook . Here , tomatoes are filled with sautéed corn and greens ( any of the ones in the Greens chapter will do ), toasted bread pieces , and mozzarella , which melts and turns deliciously golden under the broiler .
Stuffed Tomatoes with Mozzarella
Ingredients :
• 2 slices rustic bread , torn into small pieces ( about ¾ cup )
• 4 ripe medium tomatoes , halved horizontally
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
Directions :
1 . Heat broiler with rack 8 inches from heat source . Toast bread on a rimmed baking sheet , tossing once , until crisp , about 2 minutes .
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 . Add red- pepper flakes and shallot ; cook , stirring frequently , until just tender , about 2 minutes . Increase heat to high ; add reserved tomato flesh and juice .
• Pinch of red-pepper flakes
• ½ shallot , thinly sliced
• 1 cup corn kernels ( from 1 ear )
• 3 cups packed chopped greens , such as Swiss chard , or beet greens
• 3 ounces fresh mozzarella cheese , sliced
Cook , stirring , until reduced by half , about 2 minutes . Add corn and greens ; cook , stirring , until vegetables are tender , about 2 minutes . Season with salt .
4 . Fill tomato halves with vegetable mixture , dividing evenly , then sprinkle each half with toasted bread , drizzle with remaining tablespoon oil , and top with mozzarella . Broil until cheese is bubbly and golden in spots , about 2 minutes . Serve immediately .
Reprinted from Martha Stewart ’ s Vegetables by the Editors of Martha Stewart Living . Copyright © 2016 by Martha Stewart Living Omnimedia , Inc . Photographs by Ngoc Minh Ngo and others . Published by Clarkson Potter / Publishers , an imprint of Penguin Random House LLC .
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