Vine-ripened Tomatoes Stuffed with Ricotta, Basil and Balsamic

Stefan's Gourmet Blog

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Besides albóndigas I served these stuffed tomatoes at the party. They work best with homemade or other good quality ricotta, vine-ripened tomatoes, and aged balsamic (aceto balsamico tradizionale). I’ve been serving them as hors d’oeuvres for years, and I keep making them.

Ingredients

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For 50 pieces

25 small vine-ripened tomatoes

1 bunch  fresh basil (about 80 grams or 3 oz)

400 grams (1 2/3 cups) ricotta, preferably homemade

1 Tbsp aged balsamic, preferably at least 12 years old

100 grams (3.5 oz) freshly grated parmigiano reggiano

salt and freshly ground black pepper

Preparation

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Halve the tomatoes crosswise.

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Remove the seeds with your fingers (works best) or a small spoon.

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Allow the tomatoes to drain on paper towels.

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Combine the ricotta, most of the basil, and parmigiano in the bowl of a blender. Keep enough basil for garnish.

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Blend a bit and add the balsamic. Season with salt and…

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