Tomatoes stuffed with Ricotta & aromatic herbs
Ingredients for 4 servings:
- 20 Cherry tomatoes
- 150g Ricotta
- Basil, Thyme, Mint
- Salt, Pepper
- 1 tbsp Extra V. olive oil
Wash the tomatoes and dry it. Cut the top and empty the pulp, salt slightly and keep it for 10 minutes upside down to make them lose water.
In a bowl, gently process the ricotta and oil with a rubber scraper until it becomes very creamy.
Add the aromatic herbs (finely chopped) to the ricotta and season with salt and pepper.
Transfer the ricotta into a pastry pocket and stuff the tomatoes, one at a time.
Place the tomatoes in a serving dish and sprinkle with finely chopped aromatic herbs.