Tomatoes stuffed with ricotta, parmesan and chive.
Preparation time: 15 min
Cooking time: 25 min
- 8 good sized tomatoes
- 6 oz ricotta
- 2 chopped garlic cloves
- 2 oz grated Parmesan
- 1 oz pine nuts
- 2 tbsp chopped chives
In a bowl, combine the ricotta, garlic, parmesan, pine nuts and chives, then season.
Cut the tops off the tomatoes and hollow out the inside with a spoon.
Stuff the tomatoes with the ricotta mixture, then cover with the tomato lids.
Heat the oven to 320°F (160°C), add the tomatoes to the dish and cook for 25 minutes.
Serve with a mixed green salad.
Tip: Before stuffing the tomatoes, you can salt the inside and invert them over a wire rack to remove moisture before cooking.