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.
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.
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