Tomatoes with basil filling

Ingredients for 6 servings:

• 6 m.-large tomato(s), ripe
• 1 bunch of basil
• 2 tbsp chives, fresh, chopped
• 2 garlic cloves crushed
• 2 tbsp lemon juice
• 250 g ricotta
• 2 slice(s) bread(s) (whole grain), crumbled
• 2 tbsp Parmesan, grated
• 1 tbsp parsley, chopped
• pepper
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat oven to 180°C. Cut the tops off the tomatoes and scoop out the flesh. Turn the tomatoes upside down and let them drain. Chop the tomato flesh and let it drain in a sieve. Blend the basil leaves, chives, garlic, and lemon juice in a blender. Add the ricotta, salt, and pepper, and the tomato flesh and mix well. Spoon the filling into the hollowed-out tomatoes and sprinkle with breadcrumbs. Place in a deep baking dish and bake for 15-20 minutes. Serve sprinkled with parsley. Tips: Serve with crusty whole-wheat bread, the stuffed tomatoes make a simple meal. They also go well with grilled lamb or fish and have only 5g of fat per serving.