Tomatoes stuffed with ricotta, parmesan and chive.

Tomatoes stuffed with ricotta, parmesan and chive.

Preparation time: 15 min
Cooking time: 25 min
Serves 8



  • 8 good sized tomatoes
  • 6 oz ricotta
  • 2 chopped garlic cloves
  • 2 oz grated Parmesan
  • 1 oz pine nuts
  • 2 tbsp chopped chives
  • salt/pepper



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.


More Posts


Leave a comment

All blog comments are checked prior to publishing