Caprese Salad Stuffed Tomatoes Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

Steps:

• Cut the tops off of 4 tomatoes and with a spoon remove the pulp from the inside, to form a bowl. Dice the pulp and half of the remaining tomato (reserve remaining half for the Round 2 Recipe Grilled Margherita Pizza). Dice the mozzarella to measure 1 cup. (Reserve the rest for the Round 2 Recipe Grilled Margherita Pizza.)
• In a bowl, combine 2 cups of the orzo (reserve the rest for the Online Round 2 Recipe Orzo Soup with Pork), diced mozzarella, diced tomato, vinegar, olive oil, basil, and salt and pepper, to taste. Divide the mixture among the 4 tomatoes and serve.

Steps:

• Toss together the mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.