Caprese Stuffed Tomatoes




  1. Wash tomatoes and cut top out of each one. Don’t cut straight across but rather down in like you are making a cup. Careful not to go so far you cut through the bottom of the tomato. 
  2. Scoop a little bit of the tomato flesh out – just enough to pop a mozzarella ball in the indentation.
  3. Add a leaf of basil to the scooped out tomato, placing it at a diagonal about halfway in so some peeks out over the mozzarella once it’s filled. 
  4. Place the mozzarella ball on top of the basil, pushing down gently so the mozzarella is wedged into the tomato.
  5. Just before serving, add a small squeeze of lemon and sprinkle on salt and pepper.