Description
These Stuffed Tomatoes with Whipped Ricotta and Fresh Herbs are a vibrant and savory appetizer or light meal featuring ripe tomatoes filled with a creamy, herb-infused ricotta mixture. Baked to perfection, they offer a delightful combination of fresh and roasted flavors, perfect for spring and summer gatherings or elegant dinners.
Ingredients
Scale
Tomatoes
- 4-6 medium Fresh Tomatoes (Choose ripe tomatoes, ideally heirloom or vine-ripened)
Ricotta Filling
- 1 cup Ricotta Cheese (Use high-quality ricotta for best flavor)
- 0.5 cup Fresh Herbs (Basil, Parsley, Chives; finely chopped, adjust to taste)
- 1-2 cloves Garlic (Minced, adjust to taste)
- 1 medium Lemon Zest (Use only the outer yellow part)
Seasoning & Oil
- 2 tablespoons Olive Oil (Extra virgin recommended)
- Salt to taste (Preferably coarse sea salt)
- Black Pepper to taste (Freshly cracked)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the tomatoes.
- Prepare Tomatoes: Cut the tops off the tomatoes and carefully scoop out the seeds and flesh, reserving the flesh for the ricotta mixture.
- Make Ricotta Mixture: In a mixing bowl, combine the ricotta cheese with the scooped-out tomato flesh and whip together until smooth and creamy.
- Add Herbs and Flavorings: Mix in the finely chopped fresh herbs, olive oil, minced garlic, salt, and freshly cracked black pepper into the ricotta blend.
- Add Lemon Zest: Incorporate the zest of the lemon to add a bright, citrusy note to the mixture and combine thoroughly.
- Stuff Tomatoes: Spoon the ricotta mixture into each hollowed tomato, gently packing the filling in to ensure every tomato is well-stuffed.
- Prepare for Baking: Place the stuffed tomatoes upright in a baking dish and drizzle the tops lightly with olive oil for added moisture and flavor.
- Bake Covered: Cover the dish with aluminum foil to prevent drying out and bake in the preheated oven for 25-30 minutes until heated through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 5-10 minutes until the tops of the stuffed tomatoes are golden brown and slightly caramelized.
- Serve: Allow the stuffed tomatoes to cool for a few minutes, then garnish with extra fresh herbs before serving warm or at room temperature.
Notes
- Choose firm, ripe tomatoes like heirloom or vine-ripened for the best flavor and structure.
- If you prefer a stronger garlic flavor, increase to 2 cloves or more, according to taste.
- The mixture can be prepared ahead and refrigerated before stuffing the tomatoes.
- For a vegan variation, substitute ricotta cheese with whipped tofu or cashew cheese.
- Serve as an appetizer, side dish, or light vegetarian main course.
