Recipes

Parmesan and Ricotta Stuffed Tomatoes

Egg-Free  It's Complicated  Low Carbohydrates  Savory  Vegetarian 

• Cooking Time: 15
• Servings: 4
• Preparation Time: 10
• 1 cup ricotta cheese
• 1 cup shredded Parmesan or Asiago
• 1/4 cup seasoned bread crumbs
• 1 tsp. oregano
• 1 tsp. basil
• 1 clove garlic, chopped
• salt and pepper
• 4 large tomatoes or 12-15 cherry tomatoes.

Cut a hole in the top of each tomato, removing all seeds and juice.

Blend all remaining ingredients, reserving 1/4 cup shredded Parmesan.

Fill each tomato with equal amounts of cheese mixture and place in a baking dish.

Bake at 350 degrees for 10 minutes.

Top with remaining cheese and return to oven until cheese bubbles and begins to brown.

These can be served as appetizers for a party when done with small cherry tomatoes, served as a light lunch or side dish when done with larger tomatoes. Try heirloom tomatoes for a really special flavor!

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