Recipe courtesy of Emeril Lagasse
Total:
15 min
Prep:
15 min
Yield:
1 serving
Level:
Intermediate

Ingredients

  • 1 very large heirloom tomato
  • Kosher salt and freshly ground black pepper
  • 1/4 cup thinly sliced white onion
  • 1/4 cup chiffonade fresh basil leaves
  • 1/2 cup small diced cubes fresh mozzarella
  • 1/4 cup sliced pitted olives
  • Extra-virgin olive oil
  • Tomato Water, recipe follows
Tomato Water:
  • 1 large heirloom tomato, roughly chopped
  • Few sprigs fresh parsley
  • Few sprigs fresh basil
  • Extra-virgin olive oil
  • Kosher salt and freshly ground pepper

Directions

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.

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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