Basil and Mozzarella Stuffed Tomatoes

If you stop by my house, there is a very good chance there will be something for you to taste-test. Just ask my friend, Melissa. Melissa was the official taste tester of the basil and mozzarella stuffed tomatoes the other day. She supposedly “just stopped by” to pick up some farm fresh Amish eggs (I’m the neighborhood distributor…) but we all know that she was hoping there was something cooking in my kitchen. It was her lucky day – I got to hold her cute new baby and she got to sit down and eat for five entire minutes in peace. Beautiful.

This simple recipe is just so darn cute! Between the tomatoes from Mac Edgerton’s farm and the tomatoes from my humble little garden out back, I knew that these beautiful tomatoes could be more useful than just simply chopped up and tossed together or layered like a traditional caprese salad.


Tomatoes – 1 per person
Mozzarella – about 1 to 2 ounces per person
Basil leaves – a handful
Balsamic vinegar – a splash
Olive oil – a splash
Sea salt or kosher salt – to add a little crunch


Remove the core from the tomato and chop it up into small bite-sized pieces. Chop the mozzarella so that it is the same size. Roll the basil leaves together and bring your knife through all the leaves at once to create little strips of basil. Toss the ingredients together, drizzle with balsamic vinegar and olive oil and  add a dash of salt. Transfer the combo back into the hollowed out tomato and enjoy!

Use a paring knife to hollow out the core of the tomato

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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