Ricotta-Stuffed Tomatoes

June 13, 2009 · 19 comments ·

Ricotta-Stuffed Tomatoes

I’d just finished making ricotta. It was so soft and creamy that I just had to use it for supper. Ravioli would have been nice, but I didn’t have the time or energy. Then I remembered the roma tomatoes sitting in the produce basket.

The tomatoes were easy enough to prepare. After washing them, I sliced them in half, then used a melon baller to scoop out the seeds. I sprinkled some sel gris on the inside, then turned them over on a paper towel to let them dry out a bit.

The refrigerator yielded garlic confit and caramelized onions. The herb garden provided greek oregano, basil, flat-leaf parsley, and rosemary. I chopped everything up and added the mixture to some ricotta. After tasting I added a pinch of Fleur de Sel, then covered it to let the flavors get acquainted for about half an hour.

To finish the dish, I stuffed the tomatoes with the herbed ricotta, which I topped with crushed garlic-parmesan crostini.  Then I baked them at 400°F (205°C) for 20 minutes. Roasted beets and a green salad completed a very satisfying meatless dinner.

I served this as a main course, so allowed one tomato per person. As a side dish, I would serve a single half.

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  • http://kbsoupkitchen.com Karen

    Yum! I was just thinking about stuffed tomatoes. What a great lunch idea.

  • http://www.cookincanuck.com Cookin’ Canuck

    So simple and I’m guessing that these are absolutely delicious.

  • http://mathildescuisine.wordpress.com mathildescuisine

    looks so easy .. and so good!

  • Gareth Mark

    Thanks! They’re so good because they’re so simple…if you have put the time in to have things like caramelized onions and garlic confit sitting in your refrigerator.

  • http://www.rebekkaseale.blogspot.com rebekka

    LOVELY. Lovely blog, as well!

  • Gareth Mark

    Thank you! Your blog is lovely as well.

  • http://www.framed-mylifeonepictureatatime.blogspot.com Kate

    Fantastic-sounding recipe (and great blog!). I love summer tomato season! I just tried this recipe for a gazpacho made with yellow tomatoes — see what you think?

    http://framed-mylifeonepictureatatime.blogspot.com/2009/06/golden-gazpacho.html

    Happy summer!

  • Gareth Mark

    Thanks! That gazpacho looks lovely.

  • kylemendes

    fresh summer tomatoes + freshly made ricotta = heaven

  • Gareth Mark

    Yes, exactly. It was the ricotta, though, that made this dish.

  • http://www.uniqueanimisha.blogspot.com Animisha

    uuuuuuuum. This is so tasty.
    I love stuffed tomatoes.
    I normally stuff them with spicy mashed potatoes.
    with chopped onions.
    This is so tasty and my mouth is watering the whole way i read this.
    I am gonna try this one with my patio roma tomatoes.
    Backhome, we get stuffed tomatoes with ricotta and mashed potatoes dipped in spicy garbanzo beans sauce and deepfried in oil.
    This is a big big process.
    Ur process is so simple to make when thinking of calorie meter and dieting.
    I will share this above recipe soon with you too

  • Gareth Mark

    Thanks! Your recipe sounds very interesting. I think mashing potatoes with ricotta and adding onions sounds delicious all by itself.

  • http://soulrecipe.blogspot.com/ Soul Recipe

    wow ! looks yummy, i have some ricotta cheese in my fridge now, was thinking of using it to make cannelloni ..hmmmm… may be i will change my mind soon after reading you post ^_^

  • Gareth Mark

    Yes they are. And and excellent way to use all those extra tomatoes.

  • http://tastytrix.blogspot.com Tasty Trix

    They look gorgeous. I can’t wait to make these, especially as I currently have tomatoes-on-the-brain.

  • http://chefatwork.blogspot.com Raaga

    I have not gone vegetable and grocery shopping in about 2 weeks now and all I’m left with is a big bag of tomatoes and a tub of ricotta cheese. This couldn’t have caught my eye at a better time.

  • http://cookingwithaurora.wordpress.com/2010/05/03/cornbread-stuffed-tomatoes-published-in-chile-pepper-magazine/ Cornbread-Stuffed Tomatoes (published in Chile Pepper Magazine) « Cooking with Aurora

    [...] stuffed tomatoes bake like little presents and set the scene for a grand night of food. But don’t be shy to [...]

  • catherine

    How do you make the garlic-parmesan crostini?

  • http://stumptownsavoury.com Gareth

    The ones I used were store-bought, but you could make them by slicing a baguette into rounds, rubbing garlic confit on each round, sprinkling freshly grated parmigiano-reggiano on top, then baking until just toasted.