Tomatoes with Ricotta and Parmesan
- 6 large, firm tomatoes
- 1 tbsp olive oil
- freshly ground pepper salt
- 200 g ricotta cheese
- 60 g fresh spinach, finely chopped
- 1 tsp oregano nutmeg
- 2 tbsp pine nuts
- 2 slices of bread
- 50 g Parmesan cheese, finely grated
Halve the four tomatoes. Rub the open half with olive oil and season with pepper and salt.
Mix the ricotta with the finely chopped spinach. Season to taste with oregano, nutmeg, freshly ground pepper and salt.
Heat the grill pan and roast the pine nuts.
Grind the slices of bread finely and grill the crumbs in the same pan. Remove and clean the pan.
Heat the grill pan again and cook the halved tomatoes, cut side down. Turn them over and add a spoonful of the ricotta mix. Sprinkle with grated Parmesan.
Cover with a fitted lid or aluminium foil; make sure this does not touch the tomatoes. Cook for 8 to 10 minutes at a low temperature. The tomatoes must be warm, but still somewhat firm.
Serve with spinach salad and sprinkle the breadcrumbs and pine nuts over the top. Delicious with mashed potatoes.