Cheese Stuffed Tomatoes
There are many cheese stuffed tomato recipes on the Internet, and the cheeses used cover quite a range: blue cheese, goat cheese (very popular), ricotta, mozzarella, parmesan for extra flavor, to name a few. Some of the recipes add bread crumbs, others don't, leaving the cheese as the main ingredient in the filling. These recipes generally add garlic and herbs to add flavor to the cheese.
The Grilled Stuffed Tomatoes recipe below uses fresh ricotta cheese flavored with garlic and herbs, and adds a egg to help the cheese set as it bakes. It doesn't add any bread crumbs, rice, or other starch as a binder. The Mozzarella Stuffed Tomatoes recipe adds bread crumbs, garlic, and herbs to the cheese.
Grilled Stuffed Tomatoes (ricotta cheese)
8 firm, ripe round tomatoes
2 lbs of ricotta cheese
1 whole egg
2 tablespoons fresh parsley, chopped
1 tablespoon fresh marjoram, chopped
1 tablespoon fresh basil, chopped
8 whole basil leaves (for garnish)
1 teaspoon garlic, chopped
Olive oil, salt and pepper
Cut the tops from the tomatoes and scoop out the inside, leaving a hollow shell of a tomato. Season the inside of the tomato with a sprinkle of salt and pepper.
Combine the cheese, chopped herbs, egg and garlic. Fill the hollowed out tomatoes with this mixture, then drizzle the tomatoes with olive oil. Place in the preheated grill using indirect heat to cook until the filling has firmed. Remove and top each with a whole basil leaf before serving
8 servings
Mozzarella Stuffed Tomatoes
4 large vine ripened tomatoes
1 c mozzarella cheese shredded
1/2 c seasoned bread crumbs
2 clove minced garlic
1/8 tsp basil
1/8 tsp oregano
1/4 c virgin olive oil
fine sea salt and black pepper
Preheat oven to 375 degrees F.
Cut the tops off the tomatoes and, using a spoon, hollow out the middle. Salt and pepper inside of tomatoes.
In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Place the stuffing in the tomatoes, taking care not to pack them too tight. (optional: sprinkle with parmesan cheese to top for a bit of a crispy texture)
Place on a baking sheet (can wrap each tomato bottom in foil) and transfer to the oven. Roast for 30 minutes.
Alternate cooking method: Wrap tomatoes in foil (leaving opened tomato top uncovered) and place on grill and cook till cheese is thoroughly melted and lightly brown on top.
Serving size is 1 tomato per person. Filling enough for a main dish when paired with sausage. Great served with sweet italian sausage and a salad! Enjoy!!
Serves 4
