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Posts Tagged ‘Ricotta-Basil Stuffed Tomatoes’

Stuffed peppers, stuffed mushrooms, stuffed tomatoes… shall we stuff crevices with fresh ingredients, sprinkle generously with cheese and bake? Sounds fab to me.

First up: Ricotta-Basil Stuffed Tomatoes

L & I made this recipe a few months ago and loved it. Corn & zucchini remind me of summer, fresh basil is a hit of happy, and red onion & garlic are old friends.

Ingredients from St. Lawrence market. Recipe adapted from the Farmers’ Market Cookbook: Best of Summer (Vegetarian Times Special). Serves 4. Or for hungry bellies, serves 2.

Ingredients

  • 4 large beefsteak tomatoes (beefsteak? picked largest tomatoes I could find)
  • 1 large egg
  • 1/2 cup low-fat ricotta cheese (cheese man turned his nose up at me, ‘forced’ to get full-fat ricotta. yep.)
  • 1/8 cup finely chopped red onion
  • 1/8 cup chopped fresh basil (be generous)
  • 1 tbs. plus 2 tsp. grated Parmesan cheese, divided (we grated to our heart’s content)
  • 1/2 clove garlic, minced (pretty sure I snuck in other 1/2 when L wasn’t looking)
  • 1/2 cup corn kernels
  • 1/2 cup diced zucchini plus 12 very thin zucchini slices

Instructions:

1. Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.

2. Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.

3. Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.

4. Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. Delicious!

To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.

Ricotta-Basil Stuffed Tomatoes

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