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Stuffed tomatoes




Ox heart tomatoes

4 unit

Ricotta cheese

100 oz


200 oz

Iodized salt

1 teaspoon


1 wedge


to taste

Extra virgin olive oil

to taste

starters from Italy

Stuffed tomatoes

Stuffed tomatoes

vegetarian with lactose source of C vitamins high in potassium

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed tomatoes

You can pick any stuffing, the most famous are the rice, but this time I opted for tomatoes stuffed with ricotta and spinach. The flavor of the spinach joins the tasty and delicate flavor of the ricotta. The salt and pepper give it that flavor is lacking.

Stuffed tomatoes step 1

step 1

First scottiamo spinach, meanwhile emptied the tomatoes and keep the filling aside. I recommend you do not throw the little caps.

Stuffed tomatoes step 2

step 2

We add the ricotta, Lagio chopped and blanched spinach. Mix well and the compound.

Stuffed tomatoes step 3

step 3

Now we adagiamo on a baking sheet and emptied the four tomatoes with the mixture riempiamoli done previously. We add a sprinkling of salt, a sprinkling of pepper and a little oil evo.

Stuffed tomatoes step 4

step 4

We cover the four tomatoes with their little caps and bake at 200 degrees for 35-40 min. Please keep an eye on the cooking. The tomato will be ready when toasted on the surface.

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