Ricotta And Pesto Stuffed Tomatoes Recipes

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RICOTTA STUFFED TOMATOES



Ricotta Stuffed Tomatoes image

Provided by Ann

Time 25m

Yield as many as you like!

Number Of Ingredients 8

1 15-oz container of part-skim ricotta cheese
2 - 4 cloves garlic, peeled and chopped
About 1/4 cup chopped fresh basil leaves
A small sprig of fresh rosemary leaves, chopped fine
1 heaping cup shredded Parmesan, Romano or Asiago cheese (or a mix of them)
1 - 3 Tablespoons of Pesto Trapanese (recipe here or Pesto Rosso recipe here, this pesto addition is optional)
Fresh garden tomatoes, sliced in half vertically
Breadcrumbs mixed with shredded Italian cheeses (2/3 ratio) with a bit of Italian seasoning (use gluten free breadcrumbs if you need it gluten free)

Steps:

  • Preheat the oven to 375 F. Spray a baking sheet with cooking spray.
  • Prepare the ricotta mixture: Mix together the ricotta ingredients. Set aside.
  • Slice the tomatoes in half vertically, then hollow them out carefully using a grapefruit spoon, leaving the outer shell completely intact. Save the "insides" for another use such as soup or bruschetta.
  • Spoon some of the ricotta mixture into each tomato half, enough to fill it to the top. Smooth out the top with a spoon, then sprinkle with the cheesy breadcrumb mixture.
  • Bake at 375 for about 10 minutes or until the breadcrumbs are browned and the cheese is melted.
  • Enjoy! (You'd best put them on a plate and use a fork-fingers will get VERY messy!)

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