stuffed- caprese-tomatoes

remember when I made  THESE….

well, I had myself one big tomato yesterday the other day that was just this side of being eaten fresh. But it was still edible and had the fixins for caprese salad.


and let’s face it, friends, caprese is only as good as the tomatoes.


Since I don’e like to throw anything out, I came up with another idea, based on the original recipe from way back when.


Stfuffed-Caprese- Tomato


start by hollowing out said tomato ( this one tomato was enough to split as a side between 3 of us)  and placing on aluminum foil





Then rough chop the flesh of the tomato and place in small saucepan with about 1/4 cup heavy cream, 2 garlic cloves, chopped, salt, pepper and a rosemary sprigIMG_0491

bring to a boil, then to a simmer until sauce turns pink & reduces


add about 1/4 cup of bread crumbs ( I used Panko.. it’s what I had) and stir.  Taste filling and adjust salt & pepper. Remove rosemary.



Cut up some fresh mozzarella into bite size piecesIMG_0494

start by adding 2-3 pieces of the cheese tot he inside of the tomato , then a layer of filling

IMG_0496repeat alternating until tomato is full.  Wrap tomato up tightly like a Hershey’s kiss.


Place on grill ( or in oven ) for about 15 minutes.  Remove & let cool. Top with shreds of basil ( I forgot to add it before I took the pic)

Cut into quarters and enjoy!


you can thank me later 🙂


  1. Sounds Yummy! I ❤ caprese salad, nice variation.


  2. Yummy!!


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