Saturday, August 15, 2009

Ricotta Stuffed Tomatoes

I finally have some food worth talking about. Seems that lately nothing was really that good, or very interesting or just repeat food. Also trying to diet makes it hard -- it's hard enough trying to think of food that meet the calories, fat, carb restrictions!

A big hit last night -- let me tell you!! I served these with a grilled t-bone steak (for me) and blackened salmon (for Mark). The original recipe came from, with of course some changes of my own.

Ricotta Stuffed Tomatoes

Tomatoes, cut in half (I used 2 big vine tomatoes)
1 cup of ricotta cheese
2-3 tbsp asiago cheese, grated
10-15 fresh basil leaves, chopped
1/2 tsp oregano
Sea salt and fresh cracked pepper
2 garlic cloves, minced
Italian style panko crumbs

Preheat oven to 400. Cut the tomatoes in half and scoop out the insides. Mix the rest of the ingredients except for the panko crumbs. Stuff the cheese mixture in the tomatoes and top with the crumbs. Drizzle with olive oil. Bake approximately 30 minutes -- but I think it would depend on the size of the tomato, too.

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