Whole Yellow Tomatoes Stuffed Caprese-Style

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Directions

Heat oven to 325° F.

Using a sharp knife, slice the tops off the yellow tomatoes; reserve tops. If the tomatoes do not balance nicely, slice a very thin slice from the bottom of each tomato so it will stand upright.

Using a small spoon, scoop out the flesh of the yellow tomatoes; discard.

In the bowl of a food processor, combine the basil, garlic, shallot and olive oil; process until chopped and combined.

Toss the basil mixture with the mozzarella and Parmesan cheeses and diced red tomatoes. Season with salt and pepper.

Spoon mixture into each yellow tomato. Replace each tomato top. Place the tomatoes into a shallow baking pan. Bake until the skins start to wrinkle, about 15 minutes. Serve.