Stuffed ricotta and feta tomatoes

Ingredients for 2 servings:

• 4 large tomatoes, approx. 200 g each
• 150 g ricotta
• 40 g feta cheese
• Basil, fresh
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, vegetarian

Hollow out the tomatoes. Chop the tomato cores, mix with the ricotta and finely chopped basil leaves, and season with salt and pepper. Stuff the tomatoes with the mixture and top with the crumbled feta. Place the tomatoes in a baking dish. If there’s any leftover filling, you can simply add it to the dish and use it later as a sauce. Bake in the oven at approximately 175°C (convection oven) for about 15 minutes. This goes well with rice or couscous, for example.