Page 57 - South Mississippi Living - July, 2024

Ricotta
Stuffed
Tomato
INGREDIENTS
6 medium-sized tomatoes
1 cup Ricotta
1⁄2 cup fresh grated Parmesan
1⁄4 cup fresh basil, chopped
1⁄4 cup fresh Italian parsley, chopped 1tbsp EVOO
1 tsp lemon zest
1 tbsp garlic, minced Salt and pepper to taste
DIRECTIONS
1) Cut the top off of the tomatoes and carefully
scoop out the pulp and seeds, leaving a hollow
shell. Be careful not to puncture the outer skin.
2) After emptying the tomato vessel, lightly salt the
inside of the tomatoes and place them open side down on paper towels. Rest for 25 minutes in order to get rid of the moisture.
3) Preheat oven to 375 degrees.
4) In a mixing bowl, combine the Ricotta cheese,
grated Parmesan, chopped basil, chopped parsley,
and garlic. Mix well.
5) Add EVOO, lemon zest, salt, and pepper. Mix.
6) Fill tomatoes with the Ricotta mixture.
7) Place in a baking dish and bake for 20-25 minutes.
8) Allow to cool slightly before serving.
B.L.T.
Stuffed
Tomato
INGREDIENTS
6 medium tomatoes
8 slices cooked crispy bacon, crumbled 1 cup romaine lettuce, chopped
1⁄2 cup mayo
1⁄4 cup green onions, finely chopped
1 tbsp lemon juice
Salt and pepper to taste
DIRECTIONS
1) Cut the top off of the tomatoes and carefully
scoop out the pulp and seeds, leaving a hollow shell. Be careful not to puncture the outer skin.
2) After emptying the tomato vessel, lightly salt the inside of the tomatoes and place them open side down on paper towels. Rest for 25 minutes in order to get rid of the moisture.
3) In a mixing bowl, combine all of the stuffing ingredients.
4) Stuff the tomatoes and refrigerate for 30 minutes before serving.
Seafood Salad Stuffed Tomatoes
INGREDIENTS
6 medium-sized tomatoes
12 oz extra small cooked chilled shrimp,
peeled and deveined
12 oz lump crab or imitation crab, chopped 3⁄4 cup celery, chopped
3 stalks green onion, chopped
3⁄4 cup mayo
1 tbsp garlic powder
2-3 tsp Old Bay
2 tbsp lemon juice
1⁄2 tbsp Dijon mustard
Black pepper to taste
DIRECTIONS
1) Cut the top off of the tomatoes and carefully scoop out the
pulp and seeds, leaving a hollow shell. Be careful not to
puncture the outer skin.
2) After emptying the tomato vessel, lightly salt the inside of the
tomatoes and place them open side down on paper towels.
Rest for 25 minutes in order to get rid of the moisture.
3) In a mixing bowl, add shrimp, crab, celery, onion, and mayo.
Mix well but delicately.
4) Add Old Bay, Dijon, lemon juice, garlic powder, and pepper.
Mix well but delicately, again.
5) Scoop the seafood mixture into the tomatoes.
6) Refrigerate for 30 minutes to 1 hour before serving.
SOUTH MISSISSIPPI Living | www.smliving.net July 2024 | 57