Can I just say that this dish is spectacular to make while the lovely summer tomatoes are still around! This is a great make- ahead tomato recipe. Once youve stuffed the tomatoes, you could keep them covered in the fridge for a day or two before baking.
Juicy, round, vine ripened tomatoes are just perfect for stuffing. Red or green peppers will also be great for stuffing.
Cut the the tomatoes in half horizontally. Scoop out the flesh and membrane using a spoon. Be careful not to scoop all the way into the skin. Save the tomato flesh for another dish that calls for tomatoes. Dab the cavities of the tomatoes with a paper towel. You need to dab away all the juice and moisture inside the tomatoes.
Mix together ricotta cheese, sweet corn, pesto, garlic and parmesan. Stuff the tomatoes with the filling. Then sprinkle bread crumbs on top.
Place the stuffed tomatoes in a buttered or oiled baking dish. Drizzle a little butter or olive oil on top of the tomatoes. Bake till the tomatoes are soft, about 15-20 minutes. Then broil till the tops are golden. Done!
They come out warm, smelling like basil, juicy on the inside and crispy-golden on top. The ricotta is creamy and the little bursts of sweet corn are oh-so-yummy. A perfect dish!
Serve these stuffed, baked tomatoes as a side dish. Or serve them with a green salad as a main course.
A sprig of thyme makes things pretty..