Ricotta-Peppadew Stuffed Tomatoes
Makes: 8 stuffed tomato halves
Start to finish: about an hour
- 4 tomatoes (preferably Roma tomatoes) halved lengthwise, guts removed
- 1 cup (250g) ricotta cheese
- 13 Peppadews
- 8 basil leaves, chiffonade
- A little less than half a bunch of parsley, leaves only, chopped
- 1-2 garlic cloves, minced (adjust to taste)
- 1/4 (1.4g) teaspoon salt
- 8 crispy breadsticks, ground into crumbs (No food processor? Put them in a bag and beat them.)
- Preheat over to 400° F / 200° C / Gas 6.
- Half and gut the tomatoes. Sprinkle them with a dash of salt, and let them hang out cut side down on paper towels while you prep the filling. In a bowl, mix together ricotta, Peppadews, herbs, garlic, half of your salt (salt as much as you want, in the filling, but I prefer the saltiness to be in the crumbs on this one).
- Mix in the remaining salt with your crumbs.
- Stuff tomatoes with ricotta mixture. You’re going to want to pack it in there pretty well. Roll the stuffed portion of tomatoes in crumbs.
- Very lightly spray glass baking dish with cooking spray, or a dash of olive oil.
- Put your tomatoes in the baking dish. They may slump a little, but will be fine as long as you packed them tightly with the ricotta stuffing.
- Bake for 30 minutes, then kick the broiler onto high, and let them go about 3 more minutes, maybe less because broilers are finicky little bitches and can ruin your hard work in a minute. You’re just looking for a little extra crunch on top.
Remove tomatoes from oven and let cool for 10 minutes before serving.
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