Thermomix Recipes

Vegetables with Thermomix

Tomatoes stuffed with ricotta with thermomix

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8 May, 2022

For the kitchen there are no limits, there are infinite combinations of ingredients that can make your preparations unique. That is why we bring you a sample of how delicious it is to combine cheese and tomato, and not only on pizza.

You are going to love this delicious recipe for Tomatoes stuffed with ricotta with thermomix and thus get away from conventional preparations. Do not stop preparing them. This recipe calls for ricotta cheese

Tomatoes stuffed with ricotta with thermomix

Tomatoes stuffed with ricotta with thermomix

Tomatoes stuffed with ricotta with thermomix

Persons

4

Preparation time:

50 minutes

Total Time

50 minutes
Kitchen room

English

Category:

Vegetables with Thermomix

Ingredients of Tomatoes stuffed with ricotta with thermomix

  • 8 ripe tomatoes
  • 250 grams of ricotta
  • 60 grams of feta cheese
  • 1 tablespoon Herbes de Provence powder
  • 10 grams of olive oil
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons fresh chives
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

Preparation of Tomatoes stuffed with ricotta with thermomix

  1. To begin the preparation of this wonderful recipe for Tomatoes stuffed with ricotta with thermomix you must preheat the oven to 200 ° C. Later, have a mold or tray suitable for the oven, lightly grease and reserve for a few minutes.
  2. Then, wash the tomatoes very well, cut off the upper part, simulating being the lid, remove the pulp from each tomato, add salt inside them and place them so that all the liquid drains out.
  3. Subsequently, place the tablespoon of Provencal herbs together with the chopped chives in the Thermomix bowl and program.
  4. 5 seconds / Speed ​​8.
  5. Meanwhile, separate the egg. Add the yolk to the Thermomix bowl, along with the ricotta cheese, feta cheese, salt and pepper, program.
  6. 15 seconds / speed 4.
  7. Once all the ingredients are well mixed, pour it into a bowl and reserve.
  8. Then, with the mixer, beat the egg white until it increases in volume.
  9. To continue, join the beaten egg white together with the mixture of ricotta cheese and Provencal herbs, mix carefully and with a spatula.
  10. Fill the tomato “bowls” with the ricotta cream, place them in the mold or tray and bake at 200°C for 15 minutes or until they are au gratin.
  11. On the other hand, again in the glass of the clean and dry thermomix, pour the onion cut into pieces, along with the garlic and olive oil, as well as the olive oil and program.
  12. 15 minutes / Temperature 100° / Speed ​​1.
  13. Once the tomatoes are baked, pour over them the sauce resulting from the tomato pulp sauce.

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Receta por chomon