“Tomatoes stuffed with ricotta and garlic are the snack I make when I want something fresh but substantial — the garlic brings out the ricotta beautifully and the tomato gives you just the right sweetness to balance it. Ready in minutes and so much better than something this simple deserves to be.”
10 min
1
egg-free · gluten-free · quick · vegetarian
Gut health · Blood sugar balance · Bone health
Ingredients
- 200 gTomatoes
- 100 gRicotta
- 1 spicchioGarlic
- a piacereFresh herbs
- a piacereSalt
Method
- 1
Rinse the tomatoes and pat them dry with a clean kitchen towel. Slice them into rounds about 1 cm thick.
- 2
Mince the garlic clove finely. In a small bowl, combine the ricotta, minced garlic, and herbs, stirring until well blended. Season with salt to taste.
- 3
Arrange the tomato slices on a serving plate. Spread the ricotta mixture evenly over each tomato slice.
- 4
Serve immediately at room temperature, or if you prefer, refrigerate for up to 2 hours before serving.
Why this works — Mila's notes
TOMATOES AND LYCOPENE
The lycopene in tomatoes is a powerful antioxidant that protects skin and reduces inflammation. Cooking increases its bioavailability; pair it with fats for optimal absorption.
RICOTTA AND CASEIN PROTEINS
Ricotta provides slow-digesting casein proteins that stabilize blood sugar and extend satiety. Its bioavailable calcium strengthens bone density, essential during perimenopause.
GARLIC AND SULFUR COMPOUNDS
Garlic contains allicin and sulfur compounds that support liver detoxification, gut microbiome health, and have antimicrobial and anti-inflammatory properties.
