how to make perfect Tomatoes filled with bocconcini & basil

How are you today? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomatoes filled with bocconcini & basil. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomatoes filled with bocconcini & basil is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomatoes filled with bocconcini & basil is something that I’ve loved my entire life.

Table of Contents


  • 4 large (about 200g each) ripe tomatoes
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper
  • 4 drained bocconcini (Mamma Lucia brand)
  • Small basil leaves, to garnish


  • Step 1
    Preheat oven to 220°C. Line a roasting pan with non-stick baking paper. Cut a 4cm diameter circle around the core in the top of each tomato. Use a teaspoon to scoop out the flesh, seeds and juice into a small bowl. Cover with plastic wrap and store in the fridge (reserve for parmesan veal cutlets with white-bean ragout).
  • Step 2
    Place tomato shells in the prepared pan. Drizzle with oil and season with salt and pepper. Bake on top shelf of preheated oven for 15 minutes or until soft. Remove from oven.
  • Step 3
    Place a bocconcini inside each tomato. Bake for a further 5 minutes or until the bocconcini just melts. Remove tomatoes from oven.
  • Step 4
    Place tomatoes on a serving platter and top with basil leaves to garnish. Serve immediately.

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