Tomatoes stuffed with bacon, ricotta and oregano recipe

  • Serves 4
  • 40 mins to prepare and 5 mins to cook
  • 213 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. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 890kj 213kcal 11%
  • Fat 17g 24%
  • Saturates 7g 35%
  • Sugars 6g 6%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 6.1g Protein 10.2g Fibre 2.1g


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