I think I still have some tomatoes in the fridge and I won’t hesitate to prepare something else with them. Another dish with the delicious summer tomatoes.
We are not going to do anything complicated; we will simply wash the tomatoes well under the tap. We cut off the top and try to hollow them out with a knife and a spoon. In this case, I left about 3 to 4 cm of depth so we can add more ricotta.
We fill the tomatoes with finely chopped ricotta, making sure it is loose. Using a spoon, this will be very easy.
For the filling to be better, it is advisable that the ricotta is very cold, just taken out of the fridge. It will be more consistent.
We add a little salt and a bit of ground black pepper to give it a special touch.
We also sprinkle a good amount of oregano.
With the filling ready and the tomatoes placed on the plate, it’s time for the olive oil, which we will try to drizzle very slowly over the ricotta. This way, it will penetrate better and faster, reaching the bottom of the tomato.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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