Stuffed Tomatoes with Whipped Ricotta and Fresh Herbs
A delightful dish featuring juicy tomatoes filled with creamy whipped ricotta and fresh herbs, perfect for any occasion.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Baking Dish
- Spoon
- Knife
Ingredients
Filling Ingredients
- 4-6 medium Fresh Tomatoes Choose ripe tomatoes, ideally heirloom or vine-ripened.
- 1 cup Ricotta Cheese Use high-quality ricotta for the best flavor.
- 0.5 cup Fresh Herbs (Basil, Parsley, Chives) Finely chopped, adjust based on preference.
- 2 tablespoons Olive Oil Extra virgin olive oil is recommended.
- 1-2 cloves Garlic Minced, adjust according to taste.
- 1 medium Lemon Zest Use only the outer yellow part.
- to taste Salt Coarse sea salt is preferred.
- to taste Black Pepper Freshly cracked for best flavor.
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the seeds and flesh.
- In a mixing bowl, combine ricotta cheese with the scooped-out tomato flesh until smooth.
- Add chopped herbs, olive oil, garlic, salt, and pepper to the ricotta mixture.
- Add lemon zest to the mixture and combine well.
- Fill each tomato with the ricotta mixture, packing it in slightly.
- Place the stuffed tomatoes in a baking dish and drizzle with olive oil.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 5-10 minutes until tops are golden brown.
- Let cool for a few minutes before serving, garnished with fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.