Ricotta Stuffed Truss Tomatoes

Ingredients

• 500 grams Truss Tomatoes
• 100 grams rocket leaves
• 180 grams ricotta
• 3 tbsp lemon juice
• 2 tbsp finely chopped basil
• To taste Salt and freshly ground black pepper
• 3 tbsp olive oil

Method

1. Slice the tops off the tomatoes and reserve.
2. Scoop out some flesh and discard.
3. Combine the ricotta with 1-2 tbsp of the lemon juice (add sufficient juice to your liking) and the chopped basil and season with salt and pepper.
4. Spoon into the tomatoes and replace the lids.
5. Combine the olive oil and remaining lemon juice and season with salt and pepper.
6. Toss the rocket leaves in the dressing and serve alongside the tomatoes.