Tomatoes stuffed with ricotta with thermomix

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.