Ingredients with Measurements:
- 6 medium-sized tomatoes
- 1 cup ricotta cheese
- 1/4 cup chopped fresh herbs (such as basil, parsley, and thyme)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 garlic clove, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the top of each tomato and scoop out the seeds and pulp with a spoon. Place the hollowed-out tomatoes in a baking dish.
3. In a mixing bowl, combine the ricotta cheese, chopped herbs, Parmesan cheese, breadcrumbs, minced garlic, salt, and pepper. Mix well.
4. Spoon the ricotta mixture into the hollowed-out tomatoes, filling them to the top.
5. Drizzle olive oil over the stuffed tomatoes.
6. Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the filling is golden brown.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 130
Fat: 8g
Carbohydrates: 8g
Protein: 7g
Sodium: 190mg
Sugar: 4g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- Add cooked crumbled sausage or ground beef to the ricotta mixture for a heartier dish.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
- Add chopped sun-dried tomatoes or olives to the ricotta mixture for a Mediterranean twist.
Tips and tricks:
- Choose ripe but firm tomatoes for best results.
- Use a spoon to gently scoop out the seeds and pulp from the tomatoes, being careful not to puncture the skin.
- If the filling is too dry, add a little more olive oil or a splash of milk to moisten it.
- For a crispy topping, broil the stuffed tomatoes for the last 2-3 minutes of cooking.
Storage instructions:
Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed tomatoes in a baking dish and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed tomatoes on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as basil or parsley
Pairings:
Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the tomatoes are not tender after 25-30 minutes of baking, cover the baking dish with foil and continue baking until tender.
- If the filling is too runny, add more breadcrumbs or cheese to thicken it.
Food safety advice:
- Wash your hands and all utensils thoroughly before handling food.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Food history:
Stuffed tomatoes have been a popular dish in Mediterranean cuisine for centuries. The addition of ricotta cheese and herbs is a modern twist on this classic recipe.
Flavor profiles:
The creamy ricotta cheese and fresh herbs complement the sweet and tangy flavor of the tomatoes.
Serving suggestions:
Serve the stuffed tomatoes as a main dish or as a side dish with grilled meat or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian