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Ingredients
Ricotta Stuffed Tomatoes
- 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
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.
(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 %) |
Healthy, because
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.
Even smarter
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.