Italian stuffed vine tomatoes
Delicious and juicy Italian recipe
- 4 persons
Make a X cut on bottom of each tomato and blanch in boiling water for 15-20 seconds, remove and refresh in ice cold water. Remove excess skin and pat dry.
Cutt off the top of tomatoes and scoop out flesh and seeds. Salt and leave upside down to dry out.
Cut bread into small cubes and toast in an oiled pan until golden brown. Remove and cool.
Roughly chop Ghiotti Sicilian olives, capers and mix with Ghiotti cherry mozzarella and bread cubes in a bowl.
Add roughly torn basil leaves, olive oil and season to taste.
Carefully spoon the mixture into the tomatoes and finish with fresh basil leaves and extra virgin olive oil.