Stuffed Baked Tomatoes with Ricotta, Sweet Corn and Pesto

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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.

vine-ripe-tomatoes

Juicy, round, vine ripened tomatoes are just perfect for stuffing. Red or green peppers will also be great for stuffing.

scoop-out-tomatoes

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.

stuff-tomatoes-with-ricotta-filling

Mix together ricotta cheese, sweet corn, pesto, garlic and parmesan. Stuff the tomatoes with the filling. Then sprinkle bread crumbs on top.

drizzle-butter-before-baking

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!

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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!

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Serve these stuffed, baked tomatoes as a side dish. Or serve them with a green salad as a main course.

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A sprig of thyme makes things pretty..

Ricotta, Sweet Corn and Pesto Stuffed Baked Tomatoes Recipe
makes 12 pieces
6 small tomatoes
8 tbsp Ricotta cheese
3 tbsp Parmesan cheese
3 tbsp store bought pesto
2 cloves Garlic, minced
6 tbsp Sweet corn
Salt, pepper (keep in mind that the parmesan and pesto already have salt)
10 tbsp Bread crumbs, I used Italian garlic and herb bread crumbs.
Butter or olive oil
Preheat oven to 400 f.Cut the tomatoes in half horizontally. Scoop out the flesh using a spoon. Dab the tomato cavities dry (See pictures above). In a bowl, mix together all other ingredients except tomatoes, bread crumbs and butter/olive oil.  Spoon this mixture into each tomato half. Top with bread crumbs (approximately 1 tbsp breadcrumbs per tomato half). Gently pat the bread crumbs down. Drizzle a little butter or olive oil on top of the stuffed tomatoes.

Place stuffed tomatoes in a buttered or oiled baking dish. Bake for 15-20 minutes. Then turn the oven to broil and broil till the tops are golden, about 1 minute.

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Comments

comments

33 thoughts on “Stuffed Baked Tomatoes with Ricotta, Sweet Corn and Pesto

  1. He heee! we did have the tomatoes in mind! & I am having quite a few from my yard too. I love tomatoes, in any form. This is a fabulous recipe & the best part about it is the pesto that you put there. i am not too fond of Ricotta or paneer or any cheese to speak, but i think the pesto adds the zing in it.

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    Sala @ Veggie Belly Reply:

    @Soma, if you dont like cheese, you could use breadcrumbs, spinach, couscous, rice or mashed potatoes in there!

    [Reply]

  2. These sound so good with the pesto! I had a mishap with stuffed tomatoes last weekend. I stuffed mine with goat cheese, garlic, and basil, and they smelled delicious as they baked. When I picked the baking pan out of the oven, it slipped out of my hands. The tomatoes landed upside down on the oven door and the floor. I spent an hour cleaning instead of eating stuffed tomatoes!

    [Reply]

  3. Sala, You do it every time! Everything you show us ~ I want to try! This looks particularly delicious (and your photos are so very beautiful, as always!)

    Hmmm, would you consider adopting me as one of your aunties? :) I would love to help you taste-test!! xo ~m

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  4. i love how thw tomatoes have stood their ground :) Its my hubby’s bday in a few days and we were planning to have a small get together… The only thing is i need just 1 more main course dish. Its going to be an italian affair… Any suggestions? Lasagna is already in :)
    The others being mini pizza, omlette rolls, rye bread with olive oil. And desert :) need to fill the gap inbetween…
    p.s: Any suggestions will be taken very seriously!

    [Reply]

    Sala @ Veggie Belly Reply:

    Take alook at the spaghetti and spinach balls recipe http://www.veggiebelly.com/2010/05/spaghetti-spinach-balls.html

    It has spinach and zucchini which is nice for the summer. Plus its deeeelicious with a great wow factor – perfect for a birthday meal.

    The spinach balls take a bit of time to make, but hey, its the hubbys birthday ;)

    Let me know if you have any questions and how your Italian meal goes. A very happy birthday to your husband!

    [Reply]

  5. I made these earlier…ate them as a side dish with grilled pork chops…they were absolutely delicioussss!!! And I dont really care for tomatoes much either. I made some with tomato and some with green peppers and I have to admit the stuffed tomatoes tasted better. I definitely will be making these again.

    [Reply]

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