Baked Caprese Tomatoes


Tomatoes are magnificent at the moment, red, plump, juicy, just a joy to eat. The inspiration for this recipe comes from one of my favorites – the caprese salad, and the tangible looming promise of summer. So I thought why not try baked caprese tomatoes? Glad I did, its utterly delicious! These baked tomatoes are versatile, and can be used as a main meal with a crispy fresh salad and some French baguette, or as a side to any meat dish.


Ingredients –

  • Ripe tomatoes
  • Buffalo mozzarella – (It’s best to use a good quality buffalo mozzarella here, the normal “loaf style” mozzarella tends to go rubbery after baking it)
  • Basil pesto – I used a store brought one.
  • Fresh basil leaves
  • Salt and pepper
  • Chilli flakes – optional


Recipe –

  • Pre heat the oven to 200 degrees C
  • Cut the top off the tomato and with a spoon carefully scoop out the inside pulp and pips
  • Place on a baking tray
  • Line the cavity of the tomato with fresh basil leaves and ½ tsp. of basil pesto


  • Place ½ to 1 mozzarella ball in the tomato cavity – depending on size
  • Top with a ½ tsp. basil pesto
  • Season well with salt and pepper
  • Bake in the oven for about 10 -12 minutes, or more, until the mozzarella is melted, bubbly and slightly brown
  • Eat immediately


Dee’s notes –

  • Use buffalo mozzarella only, the other kind of mozzarella goes rubbery when baked
  • Season well
  • You can squeeze a bit of store bought balsamic glaze over them, once cooked.
  • Add more pesto if you like
  • Enjoy as a light summers lunch


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