Stuffed roasted tomatoes 7/17/08

4 large Arkansas tomatoes

1 green bell pepper, diced

1 large yellow onion, diced

2 tablespoons of minced garlic

6 ounces of buffalo mozzarella, chopped

1/3 cup of balsamic vinegar

2 tablespoons of fresh basil chopped

(to taste) salt and pepper

2 tablespoons of olive oil

Cut the top half inch off the tomatoes.  Use a spoon to scoop out the insides of the tomatoes.  Set aside.  Sauté the onions, pepper and garlic in the olive oil until vegetables begin to become tender.  Remove from heat.  Stir in basil, balsamic vinegar and mozzarella.

Spoon mixture into each tomato, sprinkling some mozzarella and basil on top.  Place in a 350-degree oven for about 15 minutes.

Recipe serves 4.