Recipe: Stuffed Baked Tomatoes with Ricotta, Sweet Corn and Pesto

Time: 40 Minutes
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Experience

I made this recipe awhile ago so be aware that my experience is a bit forgotten. Nonetheless, I really love this recipe for its unique aroma and taste. The smell of basil makes this recipe an absolute favourite. More importantly it is a great vegetarian option!

My Tips

  • Do not overcook the tomatoes or they will become dry
  • I always say this: taste, taste and taste as you mix the ingredients to ensure a perfect taste
  • Use a spoon or knife to scoop the insides of the tomatoes (I would reuse the insides in the mixture or for a salad)

Ingredients (makes 12 pieces)

  • 6 small tomatoes
  • 8 tbsp Ricotta cheese
  • 3 tbsp Parmesan cheese
  • 3 tbsp store bought pesto
  • 2 cloves Garlic, minced
  • 6 tbsp Sweet corn
  • Salt, pepper (keep in mind that the parmesan and pesto already have salt)
  • 10 tbsp Bread crumbs, I used Italian garlic and herb bread crumbs.
  • Butter or olive oil

Directions

Preheat oven to 400 f.Cut the tomatoes in half horizontally. Scoop out the flesh using a spoon. Dab the tomato cavities dry (See pictures above). In a bowl, mix together all other ingredients except tomatoes, bread crumbs and butter/olive oil.  Spoon this mixture into each tomato half. Top with bread crumbs (approximately 1 tbsp breadcrumbs per tomato half). Gently pat the bread crumbs down. Drizzle a little butter or olive oil on top of the stuffed tomatoes.

Place stuffed tomatoes in a buttered or oiled baking dish. Bake for 15-20 minutes. Then turn the oven to broil and broil till the tops are golden, about 1 minute.

Recipe by veggiebelly

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3 thoughts on “Recipe: Stuffed Baked Tomatoes with Ricotta, Sweet Corn and Pesto

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