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🍽️ Stuffed Ricotta Tomatoes

142 kcal · 30 min · 4 servings

Stuffed Ricotta Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly.
  2. 2. Cut off the top lids of the tomatoes with a sharp knife.
  3. 3. Carefully scoop out the seeds and pulp with a teaspoon.
  4. 4. Place the hollowed-out tomatoes upside down on kitchen paper.
  5. 5. Let them drain until they are dry.
  6. 6. Wash the fresh basil.
  7. 7. Shake it dry to remove excess water.
  8. 8. Pluck the leaves off the stems.
  9. 9. Cut the leaves into thin strips.
  10. 10. Put the basil strips into a small bowl.
  11. 11. Clean and wash the spring onions.
  12. 12. Slice them into thin rings.
  13. 13. Chop the olives coarsely.
  14. 14. Add the spring onions and olives to the bowl with the basil.
  15. 15. Add the ricotta cheese to the vegetable mixture.
  16. 16. Peel the garlic clove.
  17. 17. Press the garlic through a press directly into the bowl.
  18. 18. Season the mixture with salt.
  19. 19. Add a pinch of cayenne pepper.
  20. 20. Mix all ingredients thoroughly with a spoon.
  21. 21. Take four pieces of aluminum foil, each about 30 by 30 centimeters.
  22. 22. Place one drained tomato on each foil piece.
  23. 23. Fill the tomatoes with the ricotta mixture.
  24. 24. Place the previously cut lids back on top of the stuffed tomatoes.
  25. 25. Fold up the edges of the aluminum foil.
  26. 26. Twist the foil at the top, similar to candy wrapper.
  27. 27. Preheat the grill.
  28. 28. Place the wrapped tomatoes on the hot grill.
  29. 29. Grill them for 8 to 10 minutes.
  30. 30. Put the capers into a sieve.
  31. 31. Let them drain.
  32. 32. Wash the lemon with hot water.
  33. 33. Dry it with a cloth.
  34. 34. Cut the lemon into wedges.
  35. 35. Serve the grilled tomatoes with the capers and lemon wedges.

Nutrition per serving