Stuffed Beefsteak Tomatoes with lime ricotta and herb pesto

Name: Stuffed Beefsteak Tomatoes with lime ricotta and herb pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Dutch
Ingredients: 4 beefsteak tomatoes; 1 cup (250 grams) ricotta; 2 limes; 2 handfuls of herbs (basil, dill, and flat-leaf parsley); 2 handfuls of herbs (basil, dill, and flat-leaf parsley); 2 handfuls of herbs (basil, dill, and flat-leaf parsley); 2 handfuls of herbs (basil, dill, and flat-leaf parsley); ½ cup (45 grams) of grated Parmesan cheese; 1 tablespoon pine nuts; 1 garlic clove; 6 tablespoons extra-virgin olive oil - baking dish, immersion blender

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

I often use beefsteak tomatoes cold, but stuffed and baked they form a fantastic centerpiece for a substantial summer salad. My favorite ratio for the herb pesto is 2 parts basil, 1 part dill, and 1 part parsley, but feel free to experiment.

Ingredients

4 beefsteak tomatoes
1 cup (250 grams) ricotta
2

Europe
Netherlands
Gluten-free
Vegetarian
Summer

Method

PREHEAT the oven to 400°F (200°C). Slice the tops off of the tomatoes and hollow them out with a spoon. Place the tomatoes in the baking dish.

PUT the ricotta into a bowl. Scrub the limes and grate the green zest into the ricotta. Finely chop half of the herbs and mix in