Ingredients Jump to Instructions ↓

  1. Stuffed Tomatoes with Ricotta Cheese

  2. (for 4 persons)

  3. 12 medium-sized round tomatoes

  4. 3/4 pound fresh ricotta

  5. 1 egg

  6. 6 anchovies filleted

  7. fresh basil

  8. olive oil

  9. Cut a little head off the tomatoes, then empty them with a small

  10. spoon, careful not to damage the exterior. Salt the insides. Turn

  11. them over, and face them down on a cloth or paper towel--to allow

  12. the water of the tomatoes to empty. Meanwhile, preheat the oven

  13. at 375 degrees. Put the ricotta in a bowl and then proceed to

  14. crumble it into small and fine pieces. Add small pieces of the

  15. filleted anchovies and finely chopped basil. Add salt and pepper

  16. to this preparation and then add the egg. Stir, then fill into the tomatoes. Make sure the stuffing levels at the top of the

  17. tomatoes' opening. Then return the top to its place. Apply,

  18. preferably by brush, the olive oil completely about the tomatoes.

  19. Place the tomatoes on top of an oiled oven dish. Cook in oven for 20 minutes, until the stuffing is hardened.


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