Baked Tomatoes With Mediterranean Ricotta Filling

It’s pure Italian summer here now. Hot. Very much so. So please forgive me if I am even shorter than usual today (how I wish I was one of those who write long, interesting texts that just keeps the reader reading without them realizing that they read if you understand what I mean, you loose the sense of what is reality). But I want to share two things with you, one if the recipe below which is this week’s Gluten-free Friday dish and the other is a link to some incredible, fantastic, mind-boggling photos that was sent to me by one of my great readers here, kudzu, thank you so much-I haven’t seen anything as inspiring for a long time!


More cucumbers but you don’t have to include them in this recipe even though I like how the freshness of the cucumbers and the bell peppers balance the creamy ricotta.

Baked Tomatoes With Mediterranean Ricotta Filling

12 pieces

6 tomatoes
200 g/7 oz fresh ricotta
4 tblsp black olives, chopped
1 small cucumber, sliced and finely diced
1/2 bell pepper, red or yellow, finely diced
2-3 tsp fresh oregano, finely chopped
black pepper, freshly ground
extra-virgin olive

– Divide the tomatoes and take out the seeds and the inside. (I often use these in salads if I am making one at the same time) Drizzle a little olive oil over and sprinkle with salt and then roast in a pre-heated oven (175°C/350°F) for 20 minutes or until ready. Or you can do as I do if I am baking bread at the same time, I put the tomatoes in the cold oven when I turn it it on and when it has reached the desired temperature, the tomatoes are usually ready.
– While the tomatoes cool down, mix the ricotta with olives, cucumbers, peppers, oregano, salt and black pepper.
– Spoon the filling into the cold tomato halves and they are ready to be served. You can add a little extra oregano on top if you want.

Baked Tomatoes With Mediterranean Ricotta Filling

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