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Caprese-Style Stuffed Tomatoes with Balsamic Reduction

 
Caprese-Style Stuffed Tomatoes with Balsamic Reduction
Image ©
 
One serving costs about $3.54 One serving costs about $3.54

$3.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish Mediterranean,Italian,European
spoonacular Score:72%

Spoonacular Score: 72%

 

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.

Ingredients

Servings:
1 c
1 c balsamic vinegar
balsamic vinegar
8
8 vine ripened tomatoes
vine ripened tomatoes
0.52 tsps
0.52 tsps sugar
sugar
some
some kosher salt & pepper
kosher salt & pepper
4 Tbsps
4 Tbsps olive oil
olive oil
1 c
1 c couscous
couscous
2 cloves
2 cloves garlic
garlic
0.03 tsps
0.03 tsps red pepper flakes
red pepper flakes
1 Tbsp
1 Tbsp fresh lemon juice
fresh lemon juice
1 c
1 c basil
basil
1 c
1 c basil
basil
0.75 c
0.75 c fresh parmesan cheese
fresh parmesan cheese
8 oz
8 oz shredded mozzarella cheese
shredded mozzarella cheese
1 c balsamic vinegar
1 c
balsamic vinegar
8 vine ripened tomatoes
8
vine ripened tomatoes
0.52 tsps sugar
0.52 tsps
sugar
some kosher salt & pepper
some
kosher salt & pepper
4 Tbsps olive oil
4 Tbsps
olive oil
1 c couscous
1 c
couscous
2 cloves garlic
2 cloves
garlic
0.03 tsps red pepper flakes
0.03 tsps
red pepper flakes
1 Tbsp fresh lemon juice
1 Tbsp
fresh lemon juice
1 c basil
1 c
basil
1 c basil
1 c
basil
0.75 c fresh parmesan cheese
0.75 c
fresh parmesan cheese
8 oz shredded mozzarella cheese
8 oz
shredded mozzarella cheese

Equipment

measuring spoon
measuring spoon
sieve
sieve
melon baller
melon baller
paper towels
paper towels
baking pan
baking pan
sauce pan
sauce pan
oven
oven
bowl
bowl
measuring spoon
measuring spoon
sieve
sieve
melon baller
melon baller
paper towels
paper towels
baking pan
baking pan
sauce pan
sauce pan
oven
oven
bowl
bowl


Instructions

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. 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. Lay the tomatoes cut-side down on a plate and set aside for 30 minutes. Heat 2 T. olive oil in a medium saucepan over medium heat until the oil is shimmering. Add the couscous and cook, stirring constantly until the couscous is coated in the oil and beginning to brown, about 2-3 minutes. Add the garlic and pepper flakes, stir until evenly dispersed and fragrant. Add the reserved tomato juice and remove from the heat, cover and let sit until the couscous is rehydrated, about 7 minutes. Gently fluff with a fork, stir in the lemon juice, basil and 3/4 c. Parmesan. Season with salt & pepper to taste. Then fold in the diced mozzarella. After the tomatoes have sat for 30 minutes, blot the insides of the tomatoes dry with paper towels. Sprinkle the cavities lightly with salt & pepper. Fill the tomatoes with the stuffing. Drizzle the remaining 2 T. olive oil in a 13x9-inch baking dish. Add the tomatoes to the baking dish. Combine the 1/2 c. shredded mozzarella and the remaining 2 T. Parmesan, sprinkle over the tops of the tomatoes. Season the reserved tomato tops with salt & pepper and place in the empty spaces in the baking dish. Bake until the tomatoes are softened but still hold their shape and the cheese on top is spotty-brown, 20-25 minutes. Serve the tomatoes, drizzled with the balsamic reduction.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.77
Ingredient
1 cup balsamic vinegar
8 vine ripened tomatoes
4 tablespoons olive oil
1 cup couscous
2 cloves garlic
⅛ teaspoons red pepper flakes
1 tablespoon fresh lemon juice
1 cup basil
1 cup basil
¾ cups fresh parmesan cheese
8 ounces shredded mozzarella cheese
Price
$2.16
$3.70
$0.67
$1.36
$0.13
$0.01
$0.10
$0.94
$0.94
$1.58
$3.48
$15.08

Nutritional Information

Quickview
647 Calories
26g Protein
32g Total Fat
60g Carbs
27% Health Score
Limit These
Calories
647k
32%

Fat
32g
50%

  Saturated Fat
12g
78%

Carbohydrates
60g
20%

  Sugar
18g
20%

Cholesterol
61mg
20%

Sodium
910mg
40%

Get Enough Of These
Protein
26g
53%

Vitamin K
79µg
76%

Vitamin A
3246IU
65%

Calcium
528mg
53%

Phosphorus
473mg
47%

Vitamin C
37mg
46%

Manganese
0.9mg
45%

Vitamin B12
1µg
26%

Vitamin E
3mg
25%

Potassium
850mg
24%

Selenium
16µg
24%

Zinc
3mg
23%

Fiber
5g
21%

Magnesium
80mg
20%

Vitamin B2
0.32mg
19%

Copper
0.33mg
17%

Vitamin B6
0.32mg
16%

Vitamin B3
3mg
16%

Folate
59µg
15%

Iron
2mg
13%

Vitamin B1
0.19mg
13%

Vitamin B5
0.94mg
9%

Vitamin D
0.32µg
2%

covered percent of daily need

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