Summary

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

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Instructions

1. Preheat the oven to 180 ° C.
2. 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.
3. 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.
4. 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.
5. Serve sprinkled with parsley.
6. 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.