Tuesday, August 9, 2011
Ricotta-Basil Stuffed Tomatoes
Recipe from Vegetarian Times Magazine
's Kitchen Alice
After a great morning at the Orange County HomeGrown Farmers Market, I was inspired by my haul of locally grown produce and the photo on the cover of Vegetarian Times Magazine to give this dish a try. This made a wonderful light lunch. It tasted of summer. This would make a fine side dish for a party too. To make this heartier, add some black beans (rinsed and drained.) I had extra filling left over, so I stuffed a zucchini and baked it along side the tomatoes.
8 large beefsteak tomatoes
2 large eggs
1 cup low-fat ricotta cheese
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 Tbs. plus 4 tsp. grated Parmesan cheese, divided
1 clove garlic, minced (1 tsp.)
1 cup corn kernels
1 cup diced zucchini plus 24 very thin zucchini slices
1. Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; Sprinkle with salt and pepper and set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.
2. Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.
3. Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.
4. Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.
Per stuffed tomato: Calories: 130, Protein: 9g, Total fat: 5g, Saturated fat: 2g, Carbs: 18g, Cholesterol: 65mg, Sodium: 151mg, Fiber: 3g, Sugars: 10g