mediterranean · side dish

Caprese-Style Stuffed Tomatoes with Balsamic Reduction

Name: Caprese-Style Stuffed Tomatoes with Balsamic Reduction
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 c. balsamic vinegar; 8 vine ripened tomatoes, about 2-3 inches in diameter; 1 1/2 t. sugar; kosher salt & pepper; 4 T. extra-virgin olive oil; 1 c. couscous; 2 cloves of garlic, minced; 1/8 t. red pepper flakes; 1 T. fresh lemon juice; 1 c. finely chopped basil; 3/4 c. plus 2 T. fresh grated Parmesan cheese; 8 oz. mozzarella cheese, 1/2 c. shredded, the rest cut into 1/2-inch dice

“If you want to add more Mediterranean recipes to your recipe box, Caprese-Style Stuffed Tomatoes with Balsamic Reduction might be a recipe you should try. One portion of this dish contains about 26g of protein, 33g of fat, and a total of 646 calories. For $3.54 per serving, you get a side dish that serves 4. This recipe from Foodista has 1 fans. If you have pepper flakes, olive oil, couscous, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 68%, this dish is good. If you like this recipe, take a look at these similar recipes: Caprese Chicken with Balsamic Reduction, Caprese Chicken with Balsamic Reduction, and Caprese Galette with Balsamic Reduction.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Balsamic vinegar1 cup
Vine ripened tomatoesabout 2-3 inches in diameter8
Sugar1.5 tsp
Kosher salt & pepper4 servings
Olive oil4 tsp
Couscous1 cup
Garlicminced2 cloves
Pepper flakes0.13 tsp
Lemon juice1 tsp
Basil1 cup
Parmesan cheese¾ cup
Mozzarella cheese1/2 c. shredded, the rest cut into 1/2-inch dice8 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

14 steps · 45 min

1
In a small sauce pan, bring balsamic vinegar to a simmer over medium high heat, simmer until the vinegar is reduced to 1/4 c. Set aside to cool. Preheat oven to 375 degrees f.
2
Slice the top 1/2-inch off of each tomato (reserve tops) and using a sharp spoon or a melon baller (I used an inexpensive aluminum tablespoon-sized measuring spoon) scoop out the cores and seeds from the tomatoes into a fine mesh strainer set over a bowl to catch the juices. Using your hands, break up and squeeze the pulp from the tomatoes to extract as much liquid as possible. Reserve 2/3 c. of the tomato juice (if needed add enough water to the juices to equal the 2/3 c.). In a small bowl combine the sugar and 1 1/2 t. kosher salt and sprinkle evenly inside the tomatoes.
3
Lay the tomatoes cut-side down on a plate and set aside for 30 minutes.

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