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Baked Caprese Salad – Jersey tomatoes are the best. Their delicious flavor beat all the rest. Go tomatoes!!!!

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It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.

Lewis Gizzard

Hi there,

It is the very best time of the growing season in the Garden State. A person living in New Jersey can buy a succulent tomato anywhere. The tomatoes are so abundant that this humble cook can start thinking about taking it up a notch. And what better way than adding a twist to the perfect summer salad, the Caprese salad? I decided turning it on its ear and serving it warm would be fun.

Time to put on your apron!

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Baked Caprese Salad – Jersey tomatoes are the best.

Recipe by Bernadette Course: DinnerCuisine: MediterraneanDifficulty: Easy Peasy
Servings

6

servings
Cooking time

20

minutes

Ingredients

  • 6 large 6 heirloom tomatoes

  • 1 and 1/2 cups 1 and 1/2 fresh mozzarella pearls or mini balls

  • 1/2 cup 1/2 shredded fresh basil

  • 1/4 cup 1/4 fresh multigrain bread crumbs

  • 1/4 cup 1/4 grated Parmesan cheese

  • 2 tablespoons 2 EVOO

  • Balsamic Glaze

Preparation

  • Preheat your oven to 375°F (190°C). Cut off the tops of the tomatoes and scoop out the inside with a spoon, being careful not to puncture the outer layer. Place the scooped-out tomato pulp into a food processor and pulse until it is finely chopped.
  • In a mixing bowl, combine the tomato pulp, chopped basil, breadcrumbs, grated Parmesan cheese, 1 tablespoon of olive oil, and a pinch of salt and pepper. Mix well to combine.
  • With a teaspoon, fill each tomato with the stuffing mixture, packing it down tightly and mounding it slightly at the top.
  • In a separate mixing bowl, toss the mozzarella pearls with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
    Gently stuff 5-6 mozzarella pearls into each tomato on top of the stuffing mixture.
  • Place the stuffed tomatoes onto a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the cheese is melty and golden brown.
  • Remove from the oven and let sit for 5 minutes before glazing with the balsamic glaze.

Notes

  • These tomatoes are delicious when served warm but also can be served at room temperature.
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31 responses to “Baked Caprese Salad – Jersey tomatoes are the best. Their delicious flavor beat all the rest. Go tomatoes!!!!”

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This is absolutely perfect Bernie! I can see this as my first course when I have the Duke and Duchess over for a fancy lunch!
    I am making this really soon. Tomatoes, basil, fresh mozzarella, balsamic. Who could ask for anything more? And it’s beautiful to look at too!

    Reply
      • Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
        Dorothy’s New Vintage Kitchen says:

        Of course!

  2. johnrieber – I love great food, interesting books, fascinating travel, outrageous movies, and bacon, especially when it sits on top of a great cheeseburger! I work in entertainment – and I have been lucky enough to interview some really talented Artists – that guides my posts: interesting and provocative movies, music, social media and of course, food, since I believe strongly in the maxim, "everyone eats!"
    johnrieber says:

    This looks great! Sharing now!

    Reply
  4. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    I bet this is incredible!!

    Reply

  5. Hi Bernadette, this is a great idea and sounds delicious.

    Reply

  7. Yay, rah, tomatoes! Bernadette, this looks absolutely wonderful! I love that you’re doing this whole series on caprese; first the crab pasta dish and now this? What a celebration of summer!

    Reply
  8. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit Penso says:

    Great take on Caprese salad. This is a classic combination for a reason! 🙂

    Reply
  9. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    This looks sooooo good! A must try for sure.

    Reply
  11. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    Wow, Bernadette. That looks soooo good. My mouth is watering! We don’t get good tomatoes here, unfortunately. Our growing season is too short. But I might have to hunt some down the next time I head to the valley. Thanks for the recipe. It’s a keeper.

    Reply
      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:

        Ha ha. There’s nothing like fresh farmstand tomatoes.

  12. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” Love this quote and totally agree!!

    Reply

  13. Love this idea, I have always sliced mine!

    Reply
  15. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Lewis is spot-on about homegrown tomatoes. There’s nothing finer!

    Reply

  16. Yummy, yummy, yummy! Just spoted few ripe tomatoes in the garden and your mouth-watering idea will be just perfect for tomorrow’s lunch. Thanks! Beautiful site btw….

    Reply

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