Ricotta-Filled Tomatoes

Ingredients

• 600 g large tomatoes (4 large tomatoes)
• 2 stalks basil
• 3 spring onions
• 50 g green olives (pitted)
• 200 g ricotta
• 1 Garlic clove
• Salt
• Cayenne pepper
• 100 g capers (jar; drained weight)
• 1 Organic lemon

Instructions

1. 1.

   Wash the tomatoes, cut off a lid from each and remove the seeds with a teaspoon. Drain the tomatoes upside down on kitchen paper.

2. 2.

   Wash the basil, shake dry, pluck the leaves and slice into strips. Place in a bowl.

3. 3.

   Trim and wash the spring onions, then slice thinly into rings. Roughly chop the olives. Add both to the basil.

4. 4.

   Add the ricotta. Peel the garlic and press it through a garlic press into the mixture. Season with salt and cayenne pepper. Mix thoroughly.

5. 5.

   Place each drained tomato on a piece of aluminum foil (30 × 30 cm). Fill with the ricotta mixture and replace the lid on each tomato.

6. 6.

   Fold up the sides of the foil and roll them over the tomatoes like candy paper to seal. Grill on a hot grill for 8–10 minutes.

7. 7.

   Drain the capers in a sieve. Wash the lemon, dry it, and cut into wedges. Serve both with the grilled tomatoes.