Stuffed tomatoes with ricotta cheese, herbs and quail eggs. Easily baked in the oven, these stuffed tomatoes are ideal as appetizer or a quick summer meal. They are vegetarian and can be gluten free (use GF breadcrumbs).
With tomato season now approaching, I’ve got the perfect recipe for you. Ready in just about 30 minutes (from start to finish), these baked tomatoes are ideal as appetizer or a light summer dinner. The sweet, fresh ricotta melts in your mouth. The quail eggs are a superb addition due to their nutritional value and smaller size. if you have some extra tomatoes on hand, you should definitely try this recipe. Thank me later.
RICOTTA STUFFED TOMATOES – Ingredients
- Quail eggs – lovely, small-sized quail eggs are the perfect finish for today’s stuffed tomatoes.
- Ricotta, fresh – lovely, mild-tasting fresh ricotta is the primary filling for this recipe.
- Breadcrumbs – a simple tbsp. of breadcrumbs creates a nice crunchy feel. Feel free to skip or use GF version if needed.
- Olive oil, extra virgin – goes into the filling
- Garlic powder – a much needed filling ingredient
- Thyme, dried – i prefer dried thyme here as it is much finely minced, but if you’d like use fresh.
- Salt – as always to taste. A pinch of salt is what is usually enough.
RICOTTA STUFFED TOMATOES – Tips
- Use similar size tomatoes – it’s recommended to choose tomatoes similar in size. Simply because the cooking period is rather short (approx. 20 minutes total). Thus, the tomatoes in various sizes will cook differently.
- Use small-sized eggs – smaller sized eggs are good for the medium- sized tomato. Or if you have larger eggs, beat the eggs first and add on top some of the hen egg. Of course you can skip altogether as well.
- Make a small well in the middle of the ricotta filling. That way the eggs will not run away once you place them in.
- Use the cut-off tomato tops for the 1st round of baking. then remove and replace with the quail eggs. Use for decoration later on.
- Use the tomato flesh for a lovely salad or a tomato sauce. Nothing should go to waste, right.
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Stuffed Tomatoes with Ricotta cheese and Quail Eggs
Easy and quick (approx.30 minutes) stuffed tomatoes with ricotta cheese and quail eggs. Can be enjoyed as appetizer or main meal (especially in summer).
- 4 medium to large tomatoes, equal in size
- 5 quail eggs
- 1 cup ricotta cheese, fresh
- 1 tbsp breadcrumbs
- 1/2 tsp garlic powder
- 1 tsp thyme, dried
- 1 tbsp olive oil, extra virgin
- salt to taste
- Wash tomatoes and cut the top off. Leave the top for later. Scoop out the inside of the tomatoes (and use for a salad for example). Set aside.
- In a separate mixing bowl combine one quail egg (the rest are needed for stuffing later). ricotta cheese, olive oil, garlic powder, thyme, breadcrumbs and salt. Mix well and distribute the stuffing evenly within scooped tomatoes. Make sure to make a small well in the middle, where the eggs will be placed later on. Otherwise, they may leak on the sides.
- Place stuffed tomatoes on a baking dish. Cover with tomatoes tops. Cook on 360F/180C for about 10 minutes. Then remove from oven and add quail eggs (one egg per tomato). Bake (without the tomato tops) for additional 10 minutes or until eggs are fully cooked.
- Let cool and serve warm or cold.
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