Capesto Tomatoes

14 ingredients
5 steps

Ingredients

  • For Tomatoes
  • 4 large, ripe tomatoes
  • 1/2 teaspoon table salt
  • 1/2 cup pine nuts (pignoli)
  • 6 ounces fresh mozzarella
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup vinaigrette (see below)
  • Vinaigrette
  • 3/4 cup extra-virigin olive oil
  • 3 tablespoons balsamic vinegar (preferably white)
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1/2 teaspoon table salt
  • 1/4 teaspoon pepper

Directions

  1. 1
    Slice off the top quarter (the section with the stem attachment) of the tomato. Using a spoon or melon baller hollow out the tomatoes leaving the outer shell intact. Sprinkle the inside of the tomato with the 1/2 teaspoon salt and turn each tomato upside down on a cooling rack to drain away any loose liquid (it's a good idea to put a piece of waxed paper or paper towel underneath to catch the drippings). Hold aside until ready to stuff.
  2. 2
    While the tomatoes are draining, mix all the vinaigrette ingredients in a large jar, and shake to combine. (You'll use 1/4 cup for this recipe; reserve the rest for other salads.) You can make this up to three days ahead.
  3. 3
    Toast the pine nuts until golden brown and set aside to cool. Dice the mozzarella into 1/2 inch cubes and put into a bowl.
  4. 4
    Chop the basil and add to the bowl with the cooled pine nuts. Toss with 1/4 cup of the vinaigrette. Check for seasoning and add more salt and/or pepper as desired.
  5. 5
    Invert the tomatoes back upright and stuff, dividing the cheese herb mixture evenly among the four tomatoes.

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