Ingredients Jump to Instructions ↓

  1. 1 very large heirloom tomato Kosher salt and freshly ground black pepper

  2. 1/4 cup thinly sliced white onion

  3. 1/4 cup chiffonade fresh basil leaves

  4. 1/2 cup small diced cubes fresh mozzarella

  5. 1/4 cup sliced pitted olives Extra-virgin olive oil Tomato Water Tomato Water:

  6. 1 large heirloom tomato, roughly chopped Few sprigs fresh parsley Few sprigs fresh basil Extra-virgin olive oil Kosher salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Remove the top and the core of the tomato. Finely chop any edible parts of the top and core and reserve. Season the inside of the tomato with salt and pepper. Combine the onion, basil, mozzarella, and olives in a bowl. Drizzle with olive oil and season with salt and pepper, to taste. Fill the cavity of the tomato with the onion mixture. Serve the stuffed tomato on a bed of tomato water and garnish with the reserved chopped tomato. Yield : 1 serving Tomato Water: Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.


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