Vegetarian Stuffed Tomatoes with Ricotta and Basil
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!
Servings: 6 big stuffed tomatoes
Calories: 480kcal
Equipment
- Microplane Zester
- Food Processor
- Baking Dish
Ingredients
For the basil ricotta filling
- 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
For the breadcrumb topping
- 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
For the stuffed tomatoes
- 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
Instructions
Start by making the basil ricotta filling:
- In a medium mixing bowl, add the ricotta, lemon zest, grated Pecorino, chopped basil (see the chiffonade technique above in this post), extra-virgin olive oil, salt, and pepper.
- Stir until well combined and place it in the fridge.
Make the breadcrumb topping:
- In a bowl, add breadcrumbs, grated garlic, grated Pecorino, crushed chili flakes, extra-virgin 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 tomato core. Then, using a large spoon, carefully remove the core, placing it in the bowl of a food processor.
- Carve all the tomatoes and set them aside.
- Discard the stems from the tomato tops. Add the tomato top pieces to the food processor bowl, along with the tomato cores. Add garlic, extra-virgin olive oil, and salt, and blend until smooth.
Assemble the dish:
- Preheat the oven to 375°F (190°C).
- Transfer the blended tomato mixture to a baking dish or a 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 blended tomato mixture.
- Sprinkle each tomato with the breadcrumbs mixture.
- Bake covered with tin foil for 30 minutes, then remove and bake for another 60 minutes uncovered, until the tomatoes are cooked through.
- Add a generous handful of fresh basil and serve immediately with a glass of your favorite Chianti Classico.
Notes
- Choosing slightly underripe tomatoes - make 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.
Nutrition
Calories: 480kcal | Carbohydrates: 25g | Protein: 20g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 68mg | Sodium: 1403mg | Potassium: 994mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4010IU | Vitamin C: 54mg | Calcium: 384mg | Iron: 2mg