This dish can either be a starter, a vegetarian main course or a side dish for grilled meat...
Author Telma Guerreiro | Once Upon a Pan
4 tomatoeswith the tops cut off
1cupof ricotta cheese
10-15fresh basil leaveschopped
Salt & fresh cracked pepperto taste
Preheat the oven - 200C/400F
Cut the top off your tomatoes and scoop out the pulp and seeds with a spoon. Season each tomato cavity with salt nd then turn the tomato halves upside down on paper towels to drain out the moisture. It should take about 30 minutes.
Mix the ricotta cheese, parmesan cheese, fresh chopped basil, minced garlic, oregano, salt and pepper to taste.
Mix the filling and taste, re-season if needed.
Spoon the ricotta mixture into your tomato halves.
Spread the breadcrumbs over the tomatoes and drizzle with a little of olive oil.
Place then in an oven proof dish and bake for 25-30 minutes.
Let it rest a few minutes before serving. Enjoy!
Recipe inspired and adapted from Stacey Snacks Original recipe by Pastor Ryan featured on Pioneer WomanShop for this recipe:[amazon_link asins='B01JCQ80AY,B0168K7GMA' template='ProductCarousel' store='onceuponapan-21' marketplace='UK' link_id='acd3a29d-b9a6-11e7-93a1-6faeed0ebfda']