Ricotta and Pesto Stuffed Tomatoes

   

This dish creates a fantastic combination between the acidity of the tomatoes and the light sweetness of the ricotta. You will need about 20 minutes to prepare the dish and another 20 to bake it to perfection. The result is a sweet, delicious treat that is still under 250 calories. A combination of cheese and tomato is always a delight for the senses, but that added honey and a bit of pesto make this a meal you can't stop eating.

Ingredients: 

Tomatoes - 4 

Ricotta cheese - 5 oz. 

Parmesan cheese - 2 tbsp.

Pesto - 1 1/2 tbsp. 

Lemon zest - 1 tsp. 

Tomatoes sauce - 1 cup (marinara) 

Honey - 1 tbsp. 

Basil - a handful

Parsley - a handful 

Chives - a handful 

Olive oil - as needed 

Salt and Pepper - to taste 

Preparations

 

Preheat the oven to 350°F (180°C). Cut the top of each tomato, save it on the side and scoop the seeds out. 

 

In a small bowl, mix the tomato sauce, honey, herbs, and a dash of salt and pepper.

 

In a separate bowl, mix ricotta, parmesan, pesto sauce and lemon zest. Add salt and pepper to taste. 

 

Pour the tomato sauce into a baking pan. Stuff each tomato with the cheese mix, place the top back on the tomato. 

 

Generously add olive oil to the tomatoes. 

 

Bake for 20 minutes, or until the tomatoes have gone soft. 

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