Ingredients

- 2 red tomatoes

- 100g of fresh ricotta

- Italian parsley

- some green olives

- capers to decorate

- olive oil

- salt

Wash the tomatoes and cut them in half. With a knife take out the pulp and seeds and save them for later.

Leave the empty tomatoes with a pinch of salt. Take the tomato pulp and cut off the green parts if needed.

Dice the pulp. Wash the Italian parsley and dice it.

Mix the pulp with the parsley. Chop the green olives.

In a plate mix the ricotta with a pinch of salt and 2 tlb spoons of olive oil.

Mix the ricotta with the tomato pulp and the olives until you get a smooth cream.

Strain the water (if any) from the tomatoes. Fill the tomatoes with the ricotta cream. Decorate on top with capers. Serve cold.