s STUFFED TOMATOES WITH MOZZARELLA ****
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s STUFFED TOMATOES WITH MOZZARELLA ****
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Instructions *** 9-19-16 very good, good side dish *** By ALISON ASHTON @eatcheap Stuffed Tomatoes with Mozzarella Meaty end-of-summer tomatoes are perfect for this recipe from the new cookbook Martha Stewart’s Vegetables. Stuffed with sauteed Swiss chard and topped with cheese, its hearty notes offer a taste of what’s to come in fall. This works as a side dish or, paired with a salad, as a nice, light supper. By MARTHA STEWART SERVES 4 ACTIVE TIME 20 min. TOTAL TIME 20 min. INGREDIENTS 4 ripe medium tomatoes, halved horizontally Coarse salt and freshly ground black pepper 2 Tbsp extra-virgin olive oil, divided ½ shallot, thinly sliced Pinch of red-pepper flakes 3 cups packed chopped Swiss chard 1 cup fresh corn kernels (about 1 ear) ¾ cup torn rustic bread (about 2 slices), toasted 3 oz fresh mozzarella, sliced All to Shopping List KEY TAGS Martha Stewartstuffed tomatoestomatoes DIRECTIONS Preheat broiler with rack 8 inches from heat source. 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 black pepper. Heat 1 Tbsp oil in a large skillet over medium heat. Add shallot and red-pepper flakes; cook, stirring frequently, 2 minutes or just until tender. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, 2 minutes or until reduced by half. Add chard and corn; cook, stirring, 2 minutes or until vegetables are tender. Season with salt. Divide vegetable mixture evenly among tomato halves. Sprinkle each half with toasted bread, drizzle with remaining 1 Tbsp oil and top with mozzarella. Broil 2 minutes or until cheese is bubbly and golden in spots. Serve immediately. KITCHEN COUNTER Serves 4. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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