Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Oven-Roasted Tomatoes with Spinach & Ricotta Filling
Large vine-ripened tomatoes are hollowed out and stuffed with a creamy blend of ricotta cheese, sautéed spinach, and garlic. Baked until the tomatoes are soft and the filling is golden, they serve as a beautiful and healthy appetizer or light main. This dish offers a elegant, low-carb way to enjoy classic Italian flavors.
Large vine-ripened tomatoes are hollowed out and stuffed with a creamy blend of ricotta cheese, sautéed spinach, and garlic. Baked until the tomatoes are soft and the filling is golden, they serve as a beautiful and healthy appetizer or light main. This dish offers a elegant, low-carb way to enjoy classic Italian flavors.
Ingredients
- 240 g Tomatoes
- 150 g Spinach
- 50 g Ricotta
- 35 g Egg
- 30 oz Green Onions
- 7 cup Pine Nuts
- 7 tbsp Olive Oil
- 1/4 tsp Nutmeg
- 1/4 tsp Salt and Pepper
- 3 piece(s) Garlic
- 12 tbsp Basil
Instructions
- Cut a lid on the tomatoes and hollow them out with a spoon.
- Place the spinach in a saucepan and let it wilt for 2 minutes on low heat.
- Pull the spinach apart by hand, chop finely and season with salt and pepper.
- Chop the garlic, green onions, basil and pine nuts into small pieces.
- Heat the olive oil in a pan and sauté the garlic and green onions. Season with salt and pepper.
- Stir the egg and ricotta together in a bowl. Add the spinach, garlic, green onions, basil and pine nuts and season with nutmeg.
- Stuff the prepared tomatoes with the filling and bake at 180°C / 355°F for about 25 minutes.
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