Baked Tomatoes With Mediterranean Ricotta Filling

 

Yield:

12 pieces

Ingredients

1. 6 tomatoes
2. 200 g/7 oz fresh ricotta
3. 4 tblsp black olives, chopped
4. 1 small cucumber, sliced and finely diced
5. 1/2 bell pepper, red or yellow, finely diced
6. 2-3 tsp fresh oregano, finely chopped
7. salt
8. black pepper, freshly ground
9. extra-virgin olive

Directions

1. Divide the tomatoes and take out the seeds and the inside. (I often use these in salads if I am making one at the same time) Drizzle a little olive oil over and sprinkle with salt and then roast in a pre-heated oven (175°C/350°F) for 20 minutes or until ready. Or you can do as I do if I am baking bread at the same time, I put the tomatoes in the cold oven when I turn it it on and when it has reached the desired temperature, the tomatoes are usually ready.
2. While the tomatoes cool down, mix the ricotta with olives, cucumbers, peppers, oregano, salt and black pepper.
3. Spoon the filling into the cold tomato halves and they are ready to be served. You can add a little extra oregano on top if you want.

Notes