Italian · Dinner
Roasted Cheese Stuffed Tomatoes
Hollowed ripe tomatoes filled with a creamy mixture of ricotta, mozzarella and parmesan cheese, roasted until the shells soften and the cheese turns golden. Finished with fresh basil, olive oil and black pepper, served warm.
$4
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
387Calories
20.8gProtein
28.5gFat
11.2gCarbs
6.8gSugar
2.4gFiber
624mgSodium
83mgChol
15.2gSat Fat
580mgPotassium
454mgCalcium
1.1mgIron
0.9mcgVitamin B12
22mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Slice the tops off the tomatoes and scoop out the seeds and pulp with a small spoon, leaving hollow shells with walls about 1cm thick. Reserve the pulp.
2
Build
Mix ricotta, mozzarella, parmesan, minced garlic, torn basil, salt, pepper and oregano until evenly combined.
3
Roast
Drizzle olive oil over the stuffed tomatoes and roast at 400°F (200°C) for 18–22 minutes until cheese turns golden brown and tomato skins wrinkle.
4
Plate
Transfer to a plate, scatter with fresh basil leaves and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 medium tomatoes (about 300g total)
- 14 oz394g ricotta
- 2 oz56g mozzarella
- 2/3 oz20g parmesan
- 88 fresh basil leaves, plus extra to finish
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- a pinch of dried oregano
