Ricotta Stuffed Tomatoes

stuffedtomatoes5

As tempted as I was to eat all my homemade ricotta by the spoonful, I wanted to figure out a recipe that would really let it shine. I’ve made ricotta-stuffed tomatoes before, but this time I decided to make them a little heartier by mixing cooked millet and ricotta in a one to one ratio, with some garlic and basil for flavor.

If you’re trying to eat more whole grains but can’t stomach a big plate of them, this is a great way to sneak them in. Millet is really easy to cook (just boil 2.5 cups of water with a pinch of salt, stir in 1 cup of rinsed millet, and simmer for about 25 minutes with the lid on, then fluff with a fork), and is a good source of some key nutrients, including magnesium.

I used dried herbs because I can’t find fresh, but I think the flavor would be a lot brighter using fresh basil and oregano. This is a great place to use sub-par tomatoes, because the time in the oven helps concentrate their flavor, so even if they’re slightly under-ripe (like most tomatoes I find in Korea are), they’ll taste pretty good!
stuffedtomatoes

Recipe:
9 medium tomatoes
1 cup ricotta
1 cup cooked millet
3 garlic cloves, finely chopped
1 egg
1 tbsp dried basil
1 tsp dried oregano
1/2 tsp salt
black pepper

Preheat the oven to 375 F.
Using a small, sharp knife, cut the top off each tomato. Carefully scrape out the flesh and seeds, so you’re left with a hollow cup.

In a medium bowl, mix together the remaining ingredients. Scoop a some of the filling into each tomato so it is full but not over-flowing.

Bake for about 25-30 minutes, or until the tops are golden.

Blog Widget by LinkWithin

6 comments to Ricotta Stuffed Tomatoes

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery