Estes tomates recheados com ricota são a entrada ou o lanche perfeito para dias mais quentes. São incrivelmente frescos, leves e fáceis de preparar, combinando a acidez do tomate com um recheio cremoso e personalizável. É uma receita que não exige fogão e que brilha pela simplicidade e sabor dos seus ingredientes.

Ingredientes

  • 400 g de tomate débora
  • 150g de ricota fresca
  • 60g de cream cheese
  • cebola, salsinha e cebolinha picadas
  • azeite
  • temperos: páprica picante, sal, pimenta do reino e salsa desidratada.

Preparação

  1. Para preparar o tomate: Limpe e corte uma tampa e um pouco da base pra que ele fique em pé. Retire completamente a polpa e tempere a parte interna com sal e pimenta. reserve
  2. Para o recheio: deixe a ricota fresca bem soltinha (faço isso com um garfo e uma faca) e depois misture com o cream cheese, a salsinha, cebolinha e a cebola (não existe medida para estes ingredientes, eu coloquei um punhado de cada um deles).
  3. Temperei com a páprica, sal, pimenta e a salsa desidratada para dar um acabamento bonitinho. (gente, soltem a imaginação com temperos, nenhum deles é regra).
  4. Recheie os tomates com a pasta de ricota. utilizei uma colher de café pra colocar a pasta.
    Você pode escolher comer desta forma ou levar ao forno por uns 5 minutos em fogo baixo. Eu comi geladinho mesmo.

For a dish that’s bursting with fresh, vibrant flavours and is incredibly simple to prepare, here’s the English version.

Ricotta Stuffed Tomatoes

This is the perfect recipe for a light, elegant, and effortlessly chic starter or a healthy lunch. It celebrates the beautiful simplicity of fresh ingredients, pairing ripe, juicy tomatoes with a creamy, savoury ricotta filling. It’s a no-cook dish that comes together in minutes, making it ideal for warm weather dining or when you need an impressive appetiser without turning on the oven.

The beauty of this recipe lies in its versatility. The ricotta filling is a wonderful blank canvas. While parsley and chives offer a classic, fresh flavour, feel free to get creative. Finely chopped sun-dried tomatoes, olives, or capers would add a lovely Mediterranean saltiness, while fresh basil would lend an Italian flair. You can also adjust the texture by using more or less cream cheese.

While the author enjoyed these served cold and fresh, they are also delicious baked. A few minutes in a hot oven will soften the tomato and lightly warm the filling, making it a wonderful side dish for grilled chicken or fish. For a final touch, try serving them on a bed of rocket leaves with a drizzle of balsamic glaze.

Ingredients

  • 400g firm tomatoes (such as Débora or round vine tomatoes)
  • 150g fresh ricotta
  • 60g cream cheese
  • Chopped onion, parsley, and chives
  • Olive oil
  • Seasonings: hot paprika, salt, black pepper, and dried parsley.

Method

  1. To prepare the tomatoes: Wash them and slice a “lid” off the top. Slice a tiny bit off the base as well, so they can stand upright. Carefully scoop out all the pulp and seeds. Season the inside of the tomatoes with salt and pepper. Set aside.
  2. For the filling: In a bowl, break up the fresh ricotta with a fork until it’s light and crumbly. Mix in the cream cheese, parsley, chives, and onion (there are no exact measurements for these ingredients; the author just used a handful of each).
  3. Season the mixture with paprika, salt, pepper, and a little dried parsley for a nice finish. (Feel free to get creative with your seasonings; none of them are set in stone).
  4. Fill the tomatoes with the ricotta mixture. A small coffee spoon works well for this. You can choose to eat them as they are, or you can bake them in the oven for about 5 minutes on a low heat. The author ate them chilled.

Tips:

  • When choosing tomatoes, look for ones that are ripe but still firm, and of a similar size so they look uniform when served.
  • For the creamiest filling, ensure your ricotta and cream cheese are at room temperature before mixing.
  • If you find the taste of raw onion too strong, you can soak the chopped onion in cold water for 10 minutes before adding it to the filling to mellow its sharpness.
  • To serve them warm, place the stuffed tomatoes in a small baking dish, drizzle with a little olive oil, and bake at 180°C (160°C Fan / Gas Mark 4) for 10-15 minutes, until the tomato has softened slightly and the filling is warmed through.