Serves 2
2 large Roma tomatoes
Salt and pepper, to taste
1/4 teaspoon Balsamic vinegar
2 anchovy fillets
Fresh Mozzarella cheese, sliced thinly
1 clove garlic, minced
2 tablespoons fresh bread crumbs
Extra-virgin olive oil
1 tablespoon fresh Basil sliced 1/4-inch
Cut tops off Romas and discard. Scoop out centers leaving a 1/4-inch
shell; season with salt, pepper and vinegar, stuff with anchovies
and sliced Mozzarella. Place in miniature muffin tins and bake at 350° for 18 to 20 minutes.
Combine garlic and bread crumbs; sprinkle on stuffed tomatoes, drizzle with olive oil and broil 30 seconds
to 1 minute (do not burn). Top with fresh basil and serve with pasta,
salads,
sandwiches.
Wine recommendation: Chardonnay; Sauvignon Blanc
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