These Tomatoes with Ricotta Cream are the ideal dish for a late summer dinner for 4 people. Cooked in advance, you will be free to enjoy your guests’ company, and this dish goes wonderfully well with cold meat. So go ahead, and try this dish so simple to prepare yet so delicious to taste.


First of all, here is the list of the different ingredients you will need to prepare the Tomatoes with Ricotta Cream for 4 people.

  • 4 large, firm but ripe tomatoes
  • 400 g or 2 cups Ricotta cheese
  • 120 g or 4,5 oz coarsely ground breadcrumbs
  • 3 large eggs
  • 60 g grated Parmesan
  • 2 tbsp olive oil
  • Salt and fresh pepper


Now, here are the few steps you will have to follow to make the Ricotta Cream Tomatoes with a preparation time of 10 minutes and a Cooking time of 30 minutes.

Cut the hat off the tomatoes, dig out the flesh and let them drain for 30 minutes upside down on a paper towel.

Meanwhile, preheat your oven to 180°C or 345°F. Mix the Ricotta, the 2 tablespoons of olive oil and the beaten eggs. Stir in half the Parmesan, ground breadcrumbs, salt and pepper, and 2 pinches of nutmeg if you like.


Then, stuff the tomatoes. Once stuffed, place the tomatoes in an oiled dish, brush the outsides with oil and sprinkle the top of the tomatoes with the rest of the Parmesan.

Bake for 20 to 30 minutes in your oven. Serve your tomatoes in the dish, with the caps cooked or not on the side.

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