Tomatoes with Basil Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 medium tomato (s), ripe
- 1 bunch basil
- 2 tablespoon chives, fresh, chopped
- 2 garlic clove (s) crushed
- 2 tablespoon lemon juice
- 250 g ricotta
- 2 slices bread (whole grain), crumbled
- 2 tablespoon parmesan, grated
- 1 tablespoon parsley, chopped
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Cut the lid off the tomatoes and poke out the meat, turn the tomatoes over and let them drain. Chop the tomato flesh and drain in a colander.
- Mix the basil leaves, chives, garlic and lemon juice with the blender. Add the ricotta, salt and pepper and the tomato pulp and mix everything well.
- Pour the filling into the hollowed out tomatoes, sprinkle the breadcrumbs over them. Place in a deep baking dish and bake for 15-20 minutes.
- Serve sprinkled with parsley.
- Tips: With crunchy wholemeal rolls, the stuffed tomatoes make a simple meal. They also go well with grilled lamb or fish and only have 5 g of fat per serving.
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