My garden is currently bursting with tomatoes and basil that I can’t keep up! Therefore, I am using tomatoes and basil in every meal in our household. Today’s dinner will include these delicious Italian Stuffed Tomatoes.
This recipe is so quick and easy to whip up! You just need some fresh basil pesto which you can find a recipe for here. For the ricotta cheese you can use light cheese if you are watching fat intake and it will work just fine. Now, I prefer piave cheese but if you are unable to find it or don’t know what it is than simply use parmesan cheese as it is very similar.
As for the tomatoes, I use any tomato ready in the garden. Beefsteak tomatoes would likely be the easiest to stuff but I had no trouble stuffing the smaller garden tomatoes.
These are the perfect vegetarian dinner at least in my books! I’ll warn you, the aroma when cooking these Italian Stuffed Tomatoes is wonderful. However, they may be tempting to eat before bringing them to the table.
Ingredients
6-8 medium/large tomatoes with core removed
1 cup ricotta cheese
2 TBSP pesto
½ cup grated parmesan or piave cheese
1/2 tsp garlic salt
salt & pepper to taste
Instructions
- Preheat oven to 350 degrees and lightly spray a baking dish with oil
- In a medium bowl mix the ricotta, pesto, garlic salt and grated cheese until well evenly distributed.
- Place the tomatoes in the prepared baking dish and add salt and pepper to taste
- Using the cheese mix, carefully stuff each tomato with as much stuffing you can fit (the more the better!)
- Put in oven for 25-30 minutes and let cool for 5 minutes before serving.
If you are wild about tomatoes like I am right now, then try out some of these other garden-fresh tomato recipes:
If you tried and enjoyed this recipe, please save and pin on Pinterest and follow me, Running on Forks.
Cheers to a healthier you!
Tricia
xo