STUFFED TOMATOES WITH MOZZARELLA

Stuffed Tomatoes with Mozzarella image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

2 1/2-inch slices rustic bread, torn into small pieces (3/4 cup)
4 medium-size ripe tomatoes, halved
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Pinch of red-pepper flakes
1/2 shallot, thinly sliced
1 cup corn kernels (from 1 ear)
3 cups packed chopped greens, such as beet, Swiss chard, or spinach
3 ounces fresh mozzarella, sliced (1/2 cup)

Steps:

Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g