Tomatoes stuffed with bacon, ricotta and oregano recipe

  • Serves 4
  • 40 mins to prepare and 5 mins to cook
  • 189 calories / serving
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Take the top off the tomatoes then, using the handle end of a teaspoon, scrape out the core and seeds, ensuring you leave a reasonably thick shell and do not pierce the sides. Salt the insides of the tomatoes and leave upside down to drain for 30 minutes.

The stuffing

Heat the olive oil in a pan and gently fry the pancetta or bacon until gold and lightly crisp. Fold the bacon into the ricotta along with the lemon zest, oregano and half the basil leaves, torn. Season.

Blot the insides of the tomatoes with kitchen towel. Spoon in the stuffing, serve with the reserved basil leaves and a drizzle of extra virgin olive oil. 

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  • Ingredients

  • 4 beef tomatoes
  • 1tbsp olive oil
  • 100g pancetta or streaky bacon
  • 200g ricotta
  • zest of 1⁄4 lemon
  • 1tbsp oregano
  • small handful basil leaves
  • extra virgin olive oil, to serve
  • salt
  • pepper
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  • Calories
    189
    9%
  • Sugar
    6g
    7%
  • Fat
    15g
    21%
  • Saturates
    6g
    30%
  • Salt
    0.2g
    3%
of an adult's Reference Intake daily amount.
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