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Stuffed Tomatoes with Mozzarella

Author: The Editors of Martha Stewart Living


  • 2 slices rustic bread torn into small pieces (about ¾ cup)
  • 4 ripe medium tomatoes halved horizontally
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • Pinch red pepper flakes
  • ½ shallot thinly sliced
  • 1 cup corn kernels from 1 ear
  • 3 cups packed chopped greens such as Swiss chard, or beet greens
  • 3 ounces fresh mozzarella cheese sliced


  • Heat broiler with rack 8 inches from heat source.
  • Toast bread on a rimmed baking sheet, tossing once, until crisp, about 2 minutes.
  • Scoop out seeds and flesh from each tomato into a bowl; reserve.
  • Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over medium.
  • Add red pepper flakes and shallot; cook, stirring frequently, until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice.
  • Cook, stirring, until reduced by half, about 2 minutes.
  • Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes.
  • Season with salt.
  • Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle each half with toasted bread, drizzle with remaining tablespoon oil, and top with mozzarella.
  • Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve immediately.