Revisiting Stuffed Tomatoes
Remember how good these were last year, made with ricotta cheese and herbs?
Well, I decided to save the calories this time around and make them with lowfat ricotta cheese. I added a teaspoon of ready made pesto (since my garden is bare at the moment) and added an egg to the ricotta mixture.
I never buy tomatoes in the winter because they have such a different flavor than summer tomatoes. I stick with cherry tomatoes from Florida or Mexico during the lean months. But for this recipe you use Roma tomatoes, also known as Plum tomatoes. They are perfect for cooking and sauces, and are always the least expensive to buy.
New Lower Fat (when do I use that word?) Stuffed Tomatoes:
8 Roma tomatoes, seeded and halved
1 cup of lowfat ricotta cheese
1 medium egg
1/4 cup parmesan cheese
1 tsp basil pesto and/or chopped basil
1 garlic clove, minced
a handful of chopped parsley
panko breadcrumbs for the top
olive oil for drizzling
Halve your tomatoes and put them upside down on paper towels to drain out all the moisture. Sprinkle with kosher salt.
Mix ricotta cheese, egg, parmesan cheese, pesto, garlic and parsley in a bowl. This is your filling.
Spoon into tomato halves and sprinkle with panko breadcrumbs.
Drizzle olive oil on top and bake in a 400F oven for 25 minutes.
Let rest 10 minutes before serving.