Best 4 Ricotta Stuffed Tomatoes Recipes
Ricotta stuffed tomatoes are not only visually appealing but also a flavorful and versatile dish that can be enjoyed as an appetizer, main course, or side dish. The combination of juicy tomatoes, creamy ricotta cheese filling, and aromatic herbs makes this dish a perfect blend of flavors and textures. Whether you prefer a classic recipe or something more innovative, there's a ricotta stuffed tomato recipe out there to suit your taste.
Here are our top 4 tried and tested recipes!
RICOTTA AND CHIVE STUFFED CHERRY TOMATOES
Provided by Food Network
Yield 24 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Cut tops of tomatoes and, using small paring knife, remove seeds. In small bowl, combine ricotta, chives, salt & pepper. Using small spoon, fill each tomato with ricotta mixture. Place stuffed tomatoes on baking sheet & bake for 8 minutes or until warmed through. Serve warm.
RICOTTA AND PESTO STUFFED TOMATOES
Categories Tomato
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 degrees C. Cut the tops of the tomatoes and reserve. Remove and discard the seeds. Pour the passata, honey and seasoning in a baking dish and stir with a spoon. Combine the ricotta, parmesan, pesto, lemon zest in a bowl. Season with salt and pepper. Divide the mixture between the tomatoes and place in the baking dish. Cover the tomatoes with the tomato tops. Drizzle with olive oil. Bake for 20 minutes or until tender. To serve, place tomatoes on a plate along with the gravy. Drizzle with extra virgin olive oil and garnish with fresh herbs. Sprinkle with cracked pepper.
RICOTTA STUFFED TOMATOES
Categories Tomato Vegetable Side Sauté Vegetarian
Yield 2 servings, easily multiplied
Number Of Ingredients 9
Steps:
- In a saute pan, heat the olive oil and garlic on medium heat until golden. Add spinach until it begins to wilt then add tomatoes and basil, oregeno and salt/pepper to taste. Once all are heated through and combined (approximately 5 minutes). Keep warm on low heat. In a small bowl combine ricotta, parmesan and salt pepper to taste. Slice tops off of the tomatoes then with a spoon carefully remove the seeds and flesh of the inside. Stuff centers with cheese mixture. Place tomatoes on the center of individual plates and top with spinach mixture allowing it to surround the sides of the tomatoes.
STUFFED TOMATOES WITH GRITS AND RICOTTA
This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the exotic flavors of the Parmesan and Asiago cheeses.
Provided by Peter Alfieri
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
- Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
- Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
- Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 14.6 g, Cholesterol 55.5 mg, Fat 4.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 669.7 mg, Sugar 4.3 g
Tips:
- Choose ripe, firm tomatoes: This ensures they can hold their shape while baking and provide a juicy, flavorful base for the filling.
- Use high-quality ricotta cheese: Fresh, whole-milk ricotta is best for a creamy, rich filling. Avoid pre-packaged or low-fat ricotta, which can be grainy or watery.
- Season the ricotta filling generously: Don't be afraid to add plenty of herbs, spices, and salt to the ricotta mixture. This will give it a flavorful boost and make it stand out against the tomatoes.
- Don't overstuff the tomatoes: Be gentle when filling the tomatoes to prevent them from splitting. It's better to have slightly understuffed tomatoes than overstuffed ones that burst open in the oven.
- Bake the tomatoes at a high temperature: This helps to quickly cook the tomatoes and prevent them from becoming soggy. Aim for a temperature of 400°F (200°C) or higher.
- Serve the tomatoes warm or at room temperature: Ricotta-stuffed tomatoes are delicious served hot out of the oven, but they can also be enjoyed at room temperature. If you're making them ahead of time, let them cool completely before refrigerating.
Conclusion:
Ricotta-stuffed tomatoes are a versatile and delicious dish that can be enjoyed as an appetizer, main course, or side dish. They're perfect for summer gatherings, potlucks, or weeknight dinners. With a few simple tips, you can easily make this classic Italian dish at home. So next time you're looking for a quick and easy recipe that's sure to impress, give ricotta-stuffed tomatoes a try.
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