Baked Tomatoes with Spinach, Ricotta and Basil
Prep time
Cook time
Total time
This a great summer recipe, inspired by The Silver Palate!
Author: Wendy Davidson
Recipe type: Veggie
Cuisine: Italian
Serves: 8-10
Ingredients
- 8-10 ripe tomatoes
- 2 TBLS TwoGirlsGourmet Shallot Oil
- 1 yellow onion, chopped
- 1 10 oz box chopped spinach
- 1 cup ricotta cheese
- 2 egg yolks
- ⅛ cup toasted pine nuts
- ¼ cup Parmesan cheese (plus a little more for sprinkling on top)
- 1 tsp of TwoGirlsGourmet Chili Crunch
- ½ cup chopped basil
- Salt & pepper to taste
- A dash of nutmeg
Instructions
- Preheat oven to 350°
- Cut the top off the tomatoes and carefully scoop out pulp and seeds leaving the shell of the tomato intact
- Salt the inside of the tomatoes and turn over on paper towels to drain for 30 minutes
- Sauté the onion in a 12 inch skillet with Shallot Oil
- Add the drained,chopped spinach to the skillet
- Season with salt and pepper
- Add nutmeg
- Cook for a few minutes
- Whisk together the ricotta, egg yolks and Parmesan cheese
- Add the Chili Crunch
- Salt and pepper to taste
- Add the spinach and onion mixture, pine nuts and basil
- Stir
- Fill tomatoes with ricotta mixture
- Sprinkle with Parmesan Cheese
- Place the filled tomatoes in a glass baking dish
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