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LOCATION: Recipes >> Vegetables >> Stuffed Tomatoes 03

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Stuffed Tomatoes with Ricotta Cheese
(for 4 persons)

12 medium-sized round tomatoes
3/4 pound fresh ricotta
1 egg
6 anchovies filleted
fresh basil
olive oil

Cut a little head off the tomatoes, then empty them with a small
spoon, careful not to damage the exterior. Salt the insides. Turn
them over, and face them down on a cloth or paper towel--to allow
the water of the tomatoes to empty. Meanwhile, preheat the oven
at 375 degrees. Put the ricotta in a bowl and then proceed to
crumble it into small and fine pieces. Add small pieces of the
filleted anchovies and finely chopped basil. Add salt and pepper
to this preparation and then add the egg. Stir, then fill into
the tomatoes. Make sure the stuffing levels at the top of the
tomatoes' opening. Then return the top to its place. Apply,
preferably by brush, the olive oil completely about the tomatoes.
Place the tomatoes on top of an oiled oven dish. Cook in oven for
20 minutes, until the stuffing is hardened.

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