This is a little recipe I "invented" last summer, although I’m confident it’s been done before. It’s simple: stuff cored plum tomatoes with mozzarella, olive oil & basil and grill until the cheese melts. Delicious! Plan two tomatoes per person.
12 ripe plum tomatoes (also known as Romano)
½ lb. low-fat mozzarella cheese coarsely chopped
2 tablespoons extra virgin olive oil (light)
2 tablespoons fresh chopped basil
Salt & pepper to taste
Slice 1/3 off the side of the tomato and remove pulp from inside. Turn upside down to drain on a paper towel – allow all tomatoes to drain about 15 minutes.
In a small bowl combine chopped cheese, olive oil and basil.
Turn tomatoes upright and spoon some cheese mixture in each "boat". Sprinkle with salt and pepper to taste. (You can complete the recipe to here early in the day and store tomatoes in the refrigerator until time to grill. Allow to sit at room temperature about 15 minutes before grilling.)
Grill over medium heat until tomato skin puckers and cheese melts. Serve warm.