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Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'

See original recipe at: seriouseats.com
kept byJenniSchalk
recipe bySerious Eats
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Ingredients: 

4 large Brandywine tomatoes
1/3 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
1 large sweet onion, chopped
3/4 cup chopped yellow summer squash
3/4 cup chopped zucchini
3/4 cup chopped, peeled eggplant
3/4 cup chopped red or green bell pepper
2 tablespoons grated Parmesan cheese
4 ounces fresh mozzarella cheese, cut into 4 slices
2 tablespoons chopped fresh basil

See original recipe at seriouseats.com

 

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