Ricotta Stuffed Tomatoes
Ricotta Stuffed Tomatoes - Great as a side dish, appetizer or light main course
Healthy, because
Even smarter
Nutritional values
Little fat and calories, but plenty of vitamins are the special characteristics of grilled tomatoes. The green olives provide a portion of intestine-friendly lactic acid bacteria and unsaturated fatty acids; ricotta provides protein and calcium.
Ricotta is produced from whey as a by-product of cheese-making. Depending on the type of milk used, this Italian speciality can contain up to 77 percent fat - so watch the label! A good substitute for ricotta: a mixture of low-fat curd and cream cheese.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 317 mg | (8 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 large Tomatoes (each about 150 grams)
- 2 sprigs Basil
- 3 scallions
- 2 ozs green Olives (pitted)
- 7 ozs Ricotta cheese
- 1 garlic clove
- salt
- cayenne pepper
- 4 ozs caperberry (from a jar, drained)
- 1 lemon
Kitchen utensils
Preparation steps
Rinse tomatoes, cut a tops off of each (reserving for lids) and remove the seeds with a teaspoon. Drain with cut-side down on paper towels.
Rinse basil, shake dry, pluck leaves and cut into strips. Place in a bowl.
Trim scallions, rinse and cut into thin rings. Coarsely chop the olives. Add both to the basil.
Add ricotta. Peel the garlic and to pass through a garlic press into the bowl. Season with salt and cayenne pepper. Mix everything thoroughly.
Set each drained tomato on a piece of aluminum foil (each 30 x 30 cm/approximately 12 x 12 inches). Fill with the ricotta mixture and put the lids back on the tomatoes.
Wrap sides of the aluminum foil around tomatoes and twist like a candy wrapper over the tops. Cook on the hot grill for 8-10 minutes.
Drain capers. Rinse lemon in hot water, wipe dry and cut into wedges. Serve the grilled tomatoes garnished with capers and lemon wedges.
