Campari tomatoes are deep red, round tomatoes that are usually sold on the vine. They’re sweet and juicy and I think they taste a lot like cherry tomatoes (they also look similar to cherry tomatoes, only larger). Campari tomatoes are the perfect tomatoes for stuffing because in addition to their great flavor, they’re big enough to get a decent amount of filling inside.
The filling I use in this recipe is a combination of three cheeses (mozzarella, Parmesan, and cottage cheese), which I puree until smooth. The end result is a cheesy mixture with a consistency similar to ricotta, but much more flavorful. If you’re pressed for time, feel free to just use ricotta instead.
Paired with thick-sliced multigrain bread or garlic toast this makes a delicious summer lunch!
(Yield: 2 servings)
Small handful fresh parsley
Small handful fresh chives
2 c baby spinach, lightly packed
2 TB toasted pine nuts
2 oz mozzarella cheese
½ oz fresh Parmesan cheese
½ c low-fat cottage cheese
⅛ teaspoon garlic powder
Salt and pepper
6 campari tomatoes
1 teaspoon olive oil
½ teaspoon balsamic vinegar
Finely mince 1 TB parsley and 1 TB chives and set aside. Coarsely chop 1 TB parsley and 1 TB chives and toss with the baby spinach. Arrange the spinach mixture on a large serving plate or 2 smaller plates. Sprinkle the pine nuts on top.
In a food processor, process the mozzarella until finely shredded, then pulse in the Parmesan; add the cottage cheese and process until smooth (it will look like ricotta cheese). Transfer the cheese mixture to a small bowl and stir in the garlic powder, reserved minced parsley and chives, and salt and pepper to taste.
Cut off a small slice from the bottom of each tomato so they stand straight up. Slice the tops off of each tomato, then remove the seeds and pulp from inside. Spoon the cheese mixture into each and put their tops back on.