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Ricotta Stuffed Tomatoes

Ricotta stuffed tomatoes with a creamy herb-and-Parmesan filling are bright, fresh, and satisfyingly rich without baking. Juicy tomatoes are scooped, drained upside down, filled generously, then chilled for a clean, creamy bite.
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Prep Time 20 minutes
chill 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Lunch, Side Dish
Cuisine: Mediterranean
Calories: 390
Ingredients Method Notes

Ingredients
  

Tomatoes
  • 6 large ripe tomatoes
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Ricotta Filling
  • 1 cup whole milk ricotta cheese
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp cream cheese, softened
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 clove garlic
  • 1 tsp lemon zest
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Garnish
  • 1 fresh basil leaves
  • 0.25 cup extra Parmesan cheese
  • 1 balsamic glaze

Method
 

Prep the tomatoes
  1. Slice the tops off the tomatoes, keeping the tops intact. Save a little of the pulp if needed for discard-level cleanup.
  2. Carefully scoop out the seeds and pulp using a gentle scraping motion. Keep the tomato walls thick so they hold the filling.
  3. Turn the tomatoes upside down on paper towels for 10 minutes to remove excess moisture. They should look slightly drier inside before filling.
Make the ricotta filling
  1. In a bowl, combine whole milk ricotta cheese, grated Parmesan cheese, softened cream cheese, chopped basil, chopped parsley, minced garlic, lemon zest, salt, and black pepper. Mix until the mixture becomes smooth and creamy.
Stuff and finish
  1. Fill each tomato generously with the ricotta mixture. Press lightly so the filling mounds slightly above the rim.
  2. Arrange the stuffed tomatoes on a serving platter. Space them so they stay upright and don’t tip.
  3. Drizzle lightly with olive oil and balsamic glaze. Use a light hand so the filling stays creamy, not runny.
  4. Garnish with fresh basil and extra Parmesan cheese. Finish with a few basil leaves on top of each tomato.
  5. Chill the stuffed tomatoes for 20 minutes before serving. Serve cold for the best creamy texture and clean flavor.

Notes

Pro tip: after draining the hollowed tomatoes upside down, pat the inside with a dry paper towel for a tighter, less watery filling. Store covered in the refrigerator for up to 2 days; the tomatoes are best served the same day after chilling. Freezing is not recommended for stuffed tomatoes with dairy. For a lighter option, use part-skim ricotta and reduce Parmesan slightly to cut calories while keeping the creamy texture.