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Tomatoes filled with bocconcini & basil

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 4 large (about 200g each) ripe tomatoes
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 4 drained bocconcini (Mamma Lucia brand)
  • Small basil leaves, to garnish


  • 1
    Preheat oven to 220°C. Line a roasting pan with non-stick baking paper. Cut a 4cm diameter circle around the core in the top of each tomato. Use a teaspoon to scoop out the flesh, seeds and juice into a small bowl. Cover with plastic wrap and store in the fridge (reserve for parmesan veal cutlets with white-bean ragout).
  • 2
    Place tomato shells in the prepared pan. Drizzle with oil and season with salt and pepper. Bake on top shelf of preheated oven for 15 minutes or until soft. Remove from oven.
  • 3
    Place a bocconcini inside each tomato. Bake for a further 5 minutes or until the bocconcini just melts. Remove tomatoes from oven.
  • 4
    Place tomatoes on a serving platter and top with basil leaves to garnish. Serve immediately.

Source: taste.com.au


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