Ricotta And Pesto Stuffed Tomatoes Recipes

RICOTTA STUFFED TOMATOES

Steps:

• Add the Ritz crackers to a food processor and process until they are crumbled. Add the cracker crumbs to a flat dish and set aside while you prepare the tomatoes.
• Halve the tomatoes and using a spoon, remove the seeds and most of the flesh.
• Sprinkle the inside of the tomatoes with a little salt and lay them upside down on a paper towel to get rid of any excess water.
• Add the ricotta cheese to a medium-sized bowl. Then add the Parmesan cheese and Italian seasoning.
• Spoon a little of the ricotta cheese mixture into each tomato half.
• Dip each tomato half into the crushed cracker crumbs.
• Place the tomato halves in a baking dish that's been sprayed with non-stick cooking spray.
• Drizzle the olive oil on top of the tomatoes.
• Bake in a preheated 400 degree oven for about 20 to 25 minutes or until the cheese is heated through and slightly bubbling.

TOMATO AND RICOTTA PESTO

Steps:

• Process the tomatoes, cheeses, pine nuts, oil, garlic, and 1/2 tsp. salt in a food processor until smooth, 2 to 3 minutes. Add the basil, and pulse until combined but with some green flecks, 7 to 8 times. Use right away, or cover and refrigerate.

TOMATO RICOTTA PESTO PASTA

Steps:

• Cook the pasta according to package instructions. When finished, scoop out 1 cup of the pasta water and drain the pasta using a colander.
• Transfer the pasta back into the pot and mix in the tomato ricotta pesto. Add about 1/4 of a cup of pasta water at a time to thin out the sauce to your liking.
• While the pasta is cooking, add 2 tbsps of olive oil to a large skillet and heat over medium heat. Add the panko, lemon zest, and red pepper flakes, stir to coat the panko and cook for 4-5 minutes, stirring occasionally, until the panko is toasted. Right before removing it from the heat, add lemon juice from half the lemon.
• Using the same skillet you used for the lemony panko, add 1 tbsp of olive oil and heat over high heat. Once the pan is scorching hot add all the tomato ingredients except for the balsamic vinegar. The tomatoes will sizzle right away so it's best to cover them with a splatter guard. Let them cook for 4-5 minutes until the tomatoes begin to burst, stirring occasionally. Right before removing them from the heat, add the balsamic vinegar, stir, and transfer to a plate.
• Add the tomatoes and the panko to the pot with the pasta, mix, and divide between plates. Garnish with fresh chopped basil and freshly shredded romano cheese.

RICOTTA STUFFED TOMATOES

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!)

TOMATOES STUFFED WITH RICOTTA CHEESE

Steps:

• Preheat the oven to 200°C (approximately 400°F). Brush a baking dish with a little olive oil.
• Rinse spinach thoroughly and blanch for 1 minute in a pot of boiling salted water. Drain, rinse with cold water, drain again and then coarsely chop. Rinse tomatoes, cut a lid by removing the top and scrape out seeds.
• Peel garlic and onion, chop and sauté in a pan with oil until translucent. Then place garlic and onion in a bowl and mix with spinach, ricotta, eggs and Parmesan and season well with salt, pepper and nutmeg. Fill tomatoes with ricotta mixture. Place in the prepared baking dish and cover. Bake for about 20 minutes in the preheated oven and serve while hot.

RICOTTA AND PESTO STUFFED TOMATOES

Steps:

• Preheat the oven to 180 degrees C. Cut the tops of the tomatoes and reserve. Remove and discard the seeds. Pour the passata, honey and seasoning in a baking dish and stir with a spoon. Combine the ricotta, parmesan, pesto, lemon zest in a bowl. Season with salt and pepper. Divide the mixture between the tomatoes and place in the baking dish. Cover the tomatoes with the tomato tops. Drizzle with olive oil. Bake for 20 minutes or until tender. To serve, place tomatoes on a plate along with the gravy. Drizzle with extra virgin olive oil and garnish with fresh herbs. Sprinkle with cracked pepper.