Summer Stuffed Heirloom Tomatoes from The Vermont Farm Table Cookbook

Ingredients

• 4 large Brandywine tomatoes
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• Kosher salt and freshly ground black pepper
• 1 large sweet onion, chopped
• 3/4 cup chopped yellow summer squash
• 3/4 cup chopped zucchini
• 3/4 cup chopped, peeled eggplant
• 3/4 cup chopped red or green bell pepper
• 2 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into 4 slices
• 2 tablespoons chopped fresh basil

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