Basil Stuffed Tomatoes Recipe

Recipe : Basil Stuffed Tomatoes

Ingredients :

6 medium-sized ripe tomatoes

1 large bunch basil (about 2 cups leaves)

2 tbsp chopped fresh chives

2 cloves garlic, crushed

2 tbsp lemon juice

250g ricotta cheese

salt and pepper, to taste

2 slices wholemeal bread, made into breadcrumbs

2 tbsp grated parmesan cheese

1 tbsp chopped parsley

Method :

Preheat the oven to moderate to 180C. Cut a lid from the top of each tomato, scoop out the flesh and turn tomatoes upside-down to drain. Chop the tomato flesh and drain in a small colander. (Save the tomato juices and use later to flavor stocks.) Place the basil leaves, chives, garlic and lemon juice in a blender or food processor. Process until all ingredients are well combined. Add the ricotta, salt and pepper, and chopped tomato flesh; mix well.

Spoon the filling mixture into the tomato shells and sprinkle with the combined breadcrumbs and parmesan. Place in a shallow casserole dish and bake for 15-20 minutes. Top with parsley and serve.

Note: Make sure you leave a thick enough wall so the tomato does not burst when filled.

Hint: Serve Basil-stuffed Tomatoes with some good Italian bread or crusty wholemeal rolls to make a simple meal. Or serve with grilled lamb or fish.

Fat per serve : 5 grams

Serves 6

More Recipes for Salads and Vegetables