Vine-ripened Tomatoes Stuffed with Ricotta, Basil and Balsamic

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.


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


Halve the tomatoes crosswise.

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

Allow the tomatoes to drain on paper towels.

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

Blend a bit and add the balsamic. Season with salt and freshly ground black pepper.

Blend until homogeneous. Taste and adjust the seasoning or add some more balsamic if needed.

Stuff the tomatoes using a small spoon.

Flatten the top of the stuffing.

Repeat until you have used up all the stuffing and tomatoes.

Tear the remaining basil into 50 pieces and garnish each stuffed tomato with a piece of basil.

Serve at once or cover and chill. Do not serve cold but allow to come to room temperature before serving.

9 thoughts on “Vine-ripened Tomatoes Stuffed with Ricotta, Basil and Balsamic

  1. What a beautiful, bite-sized dish! And so fresh and easy to make, too. 🙂 It’s a great way to show-case your aged vinegar. Here, we have cherry tomatoes in yellow, red, green and purple – the heirloom type – that would be fun. I bet goat cheese, if very soft, would also work well. Yummy, Stefan.


    1. The cherry tomatoes here are too small for this preparation (well, not really, but it would be a lot of work to use up that much stuffing when using tiny cherry tomatoes). Goat cheese would be nice indeed, but it would take it into another direction. The ricotta, basil, balsamic and parmigiano blend into one umami-loaded flavor.


  2. Well done! I love these tomatoes, a fantastic idea, and I really have to try myself! Very Italian but prefect as Spanish tapas. And compliments to your face lift (of the blog, obviously). It looks great! 😀


  3. Here in the States we call those tomatoes ‘cherry tomatoes’. I truly love this recipe Stefan! I know my guests will as well. ( I sometimes stuff little tomato with homemade Boursin cheese.)


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