Tomatoes stuffed with ricotta, parmesan and chive.

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

 INGREDIENTS

• 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

METHOD

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.