Vegetarian Stuffed Tomatoes with Ricotta and Basil

Name: Vegetarian Stuffed Tomatoes with Ricotta and Basil
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 3 cups good quality whole milk ricotta cheese; 4 lemons, zested (about 4 tablespoons of lemon zest); ½ heaping cup Pecorino cheese ((or Parmigiana Reggiano), grated); 3 cups basil leaves; 3 tablespoons extra-virgin olive oil; ½ teaspoon freshly cracked pepper; 1 ½ teaspoons kosher salt; ½ cup dried breadcrumbs ((either homemade or Panko breadcrumbs)); ¼ cup Pecorino cheese ((or Parmigiano Reggiano), grated); ¼ teaspoon crushed chili flakes (I used peperoncino (optional)); 2 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt; 6 big tomatoes such as Beefsteak tomatoes (about 4.4 pounds or 2 kg); 2 tablespoons extra-virgin olive oil; 4 medium cloves garlic; 1 teaspoon kosher salt; 1 generous handful fresh basil (to serve)

These Italian-inspired Vegetarian Stuffed Tomatoes are a real treat! Roasted tomatoes stuffed with light ricotta, lemon, and basil, topped with crispy chili breadcrumbs, all baked on a bed of caramelized garlic tomato sauce. Delicious!

stuffed tomatoes with ricotta and basil in a skillet.

Table of Contents

Why you should try this recipe

Only 30 minutes of prep time is needed to whip up these stuffed tomatoes – yes, this recipe has a long baking time, but the actual prep is quick and fuss-free!
Vegetarian and easy to make – this recipe is meatless, inspired by Italian flavors. It requires no complicated cooking techniques and is perfect to feed a large crowd with the best produce summer has to offer. If you have leftover tomatoes, you can also check out my Puff Pastry Tomato Tart with Whipped Feta or Summer Tomato Toasts With Sourdough Bread.
This is ideal for late summer meals – perfect for transitioning to the fall season, served with Peach Caprese Salad with Burrata, Mediterranean Vegan White Bean Artichoke Dip, and The Best Cast Iron Peach Cobbler.

tomatoes, ricotta, lemon, breadcrumbs, garlic, pecorino, olive oil, chili flakes and salt

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Big tomatoes – Beefsteak heirloom tomatoes work great, as they are large enough for a main course. I recommend choosing them very slightly underripe, as it is easier to carve them.
Ricotta cheese – choose real whole-milk Italian ricotta cheese for the best result.
Lemon zest – adds a zing and elevates the ricotta filling.
Fresh basil – (lots of it!) for its bright “anis-y” and complex flavors.
Pecorino cheese (or Parmigiano Reggiano) – adds umami, saltiness, and balance to the filling.
Breadcrumbs – are a classic in the French dish “tomates provençales“, which I got inspired by. Breadcrumbs add a nice crunch and texture contrast.
Garlic – is used to flavor both the tomato sauce and breadcrumbs.
Chili flakes (optional) – I used Peperoncino, which brings out the breadcrumbs’ flavor with a subtle spiciness.
Extra-virgin olive oil, salt, and black pepper – to season.

big Beefsteak tomatoes on a wooden board

How to make Stuffed Tomatoes?

Start by making the basil ricotta filling:

Chiffonade the basil leaves by stacking them and gently rolling them together on a chopping board.
With a sharp knife, thinly chop the rolled basil leaves.

Note: The basil chiffonade technique prevents flavor (mainly located in the watery parts of the leaves) from being transferred to the chopping board. Handling basil leaves gently without bruising or crushing them ensures that all the flavors are added to the salad.

In a mixing bowl, add the ricotta, lemon zest, grated Pecorino, chopped basil, olive oil, salt, and pepper. Stir until well combined.
Place in the fridge while you make the rest of the recipe.

Make the breadcrumb topping:

In a bowl, add breadcrumbs, grated garlic, grated Pecorino, crushed chili flakes, olive oil, and salt.
Mix until well combined, and set aside.

Prepare the tomatoes:

Thoroughly rinse the tomatoes and pat them dry with a kitchen cloth.
Using a sharp knife, cut the top of the tomato off, about ½ inch (1 cm) below the stem. Set the tomato tops aside.
Cut a circle around the flesh. Then, using a large spoon, carefully remove the core of the tomato, placing it in the bowl of a food processor.
Carve all the tomatoes and set them aside.

Discard the stems from the tomato tops. Then place the top pieces in the food processor, along with the garlic, extra-virgin olive oil, and salt. Blend until smooth.

Assemble the dish:

Preheat the oven to 375°F (190°C).
Transfer the tomato sauce to a baking dish or skillet large enough to contain all the tomatoes.
Fill the carved tomatoes with the ricotta filling and place them in the baking dish, on top of the tomato sauce.
Sprinkle each tomato with the breadcrumb mixture.
Bake covered with tin foil for 45 minutes, then remove and bake for another 1 hour uncovered.

Add a generous handful of fresh basil, and serve immediately with a glass of Chianti Classico!

stuffed tomatoes with ricotta, basil and breadcrumbs with tomato sauce in a skillet with a glass of red wine on the side

Nim Keys – Useful Tips

Choosing very slightly underripe tomatoes – makes the carving process much easier. I recommend choosing high-quality heirloom Beefsteak tomatoes for the best result.
Fresh herbs versatility – I used fresh basil as it grows abundantly in my herb garden but this recipe is versatile and can be adapted to the herbs of your liking (parsley, dill, chives etc).
Serving suggestions: these stuffed tomatoes are meant to be served as a main course. They are delicious as is or can be accompanied by rice or arugula salad.

close-up of baked tomatoes cut in half and stuffed with ricotta basil filling and topped with breadcrumbs

Wine Pairing for Stuffed Tomatoes 🍷

CHIANTI CLASSICO

Chianti wines are made from Sangiovese grapes and usually display aromas of plum, and red cherries, with earthy undertones and dry herb notes. They are perfect to bring out the fruitiness and savoriness of these Stuffed Tomatoes with Breadcrumbs, Ricotta, and Basil.

Their vibrant acidity makes them the ideal candidates to match the tartness of tomatoes and lemon, while their medium-to-full body compliments the weight of garlic tomato sauce and cheesy breadcrumbs.

WINE APPELLATION SUGGESTIONS

Chianto Classico DOCG – Panzano in Chianti, Tuscany (Italy)
Chianti Classico DOCG – Greve in Chianti, Tuscany (Italy)
Chianti Classico DOCG – Radda in Chianti, Tuscany (Italy)

close-up of a baked tomato cut in half and stuffed with ricotta basil filling and topped with breadcrumbs

Recipe FAQs

Can I make these stuffed tomatoes vegan?

You sure can! For our vegan friends out there, just replace the ricotta with vegan cottage cheese and omit the Pecorino and you’ll be good to go!

My tomatoes collapsed, is this normal?

It is. Depending on the variety and ripeness of the tomatoes, some might collapse more easily than others. In any case, this is what we want: a delicious roasted tomato stuffed with flavorful ricotta filling and caramelized tomato sauce.

The breadcrumbs are burnt, what went wrong?

Homemade breadcrumbs, Panko, or other store-bought breadcrumbs might react differently to long baking. I recommend baking the tomatoes covered with tin foil for the first 30 minutes of the baking, then removing the foil. Feel free to place the foil back on at the end of the baking if you notice that the breadcrumbs are over-browning.