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Recipe for :

Stuffed Tomatoes with Ricotta Cheese

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.




12 medium-sized round tomatoes
3/4 pound fresh ricotta
1 egg
6 anchovies filleted
fresh basil
olive oil


  • Cut a little head off the tomatoes (and retain for later), then empty them with a small spoon, careful not to damage the exterior.
  • Salt the insides.
  • Turn them over, and face them down on a cloth or paper towel to allow the water of the tomatoes to empty.
  • Meanwhile, preheat the oven at 375°F (190°C).
  • Put the ricotta in a bowl and then proceed to crumble it into small and fine pieces.
  • Add small pieces of the filleted anchovies and finely chopped basil.
  • Add salt and pepper to this preparation and then add the egg.
  • Stir, then fill into the tomatoes. Make sure the stuffing is to the level of the top of the tomatoes' opening. Then return the top to its place.
  • Apply, preferably by brush, the olive oil completely about the tomatoes.
  • Place the tomatoes on top of an oiled oven dish. Cook in oven for 20 minutes, until the stuffing is hardened.

Serves 4

Martin James