Looking for a simple alternative to traditional stuffed capsicums? Here's how to make these vegetarian stuffed tomatoes, perfect for a family dinner main!
Serves 6
Use 6 medium tomatoes, having the tops sliced and reserved
Scoop out the flesh and add to food processor to purée later
Place the tomatoes shells onto a baking tray lined with baking paper.
Drizzle over oil and bake for approx 15 mins, just enough to soften each slightly. Remove and cool.
Filling
- 1/2 tub of drained ricotta
- 1/4 cup fresh Parmesan
- 1 tablespoon of cooked leek
- 1 cup of cooked cauliflower rice.
- Salt and pepper
Tomato sauce
- Use pulp from tomatoes
- Add 125mls of Organic passata sauce, along with a clove of smashed garlic, and purée together
White sauce
- 1/2 cup of puréed cooked Cauliflower
- 1/2 cup of Parmesan
- 1 cup of ricotta Ricotta
- 1/4 cup of milk
- Purée all together until it resembles a sauce
Method
Assemble by filling mixture into each tomato. Place each lid on top, pour over tomato sauce, followed by white sauce and bake until golden for approx 40 mins or until golden and soft. Once cooked, add the pesto and scatter over fresh parsley leaves.
Enjoy!!
