Ricotta stuffed Tomatoes


12 San Marzano plum tomatoes (with top cut off and inside of tomato removed)
Spinach (2 cups finely chopped)
Pine Nuts
Parmigiano Reggiano (1/2 cup, grated)
Ricotta (½ Pound)
Sea Salt (3 teaspoons)


Ricotta Stuffed Tomatoes

Preheat oven to 350 degrees. Carefully cut off top of tomato, with a teaspoon gently remove the inside of the tomato, and place in a separate bowl (you will not use the insides of the tomato for this dish so keep for later use in suace or for bruschetta). Combine all ingredients in large bowl. With a tablespoon fill each tomato carefully (like you are filling a small basket) and place on large cookie sheet. Place in oven and bake 15-20 minutes.

Pair with Italian red wine, we suggest a nice Aglianico from southern Italy. 

« Back to Recipes - Email this Page