Ingredients
4medium tomatoes,with firm, fleshy walls, 2½ inches wide
1cupmozzarella cheese,shredded
⅓cupparmesan cheese,grated, divided
¼cupfresh basil,packed, chopped, plus more for garnish
1slicebread
1tbspsalted butter,melted
1tspgarlic,minced
¼tspsalt
⅛tsppepper
olive oil,for drizzling
Preparation
Preheat oven to 400 degrees F.
Remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs.
Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Place empty tomato halves in a casserole dish and season with salt and pepper.
Using hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.
In a medium bowl, add the mozzarella cheese, ¼ cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.
Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil.
Bake for 15 minutes, or until tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.
Garnish with a few torn basil leaves and serve hot.
