|Caprese Stuffed Tomatoes|
4 medium sized tomatoes
4 Tbls. minced red onions (about 1/2 of a small red onion)
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbls. chopped fresh basil
2 Tbls. grated parmesan cheese
4 0zs. of mozzarella cut into very small cubes
Wash tomatoes and slice off the very top stem side.
Remove the hard center core at the very top.
Using a pairing knife gently remove the insides of the tomatoes,
being careful not to puncture the sides of the tomatoes.
You want to leave a thin wall of tomato flesh
so that the tomatoes don't fall apart or collapse.
Chop the tomato parts, that were removed from the inside of the tomatoes
and place them in a medium sized bowl with the remaining ingredients.
Mix well and chill for about 1 hour.
Then place equal amounts of the filling into each tomato and serve cold.