Pastor Ryan’s Roasted Ricotta Roma Tomatoes

When I first saw this recipe on Pioneer Woman’s website, I knew I had to try it!

1 handful fresh Italian parsley
1 handful fresh Basil
2-3 cloves garlic, minced
8 roma tomatoes, halved
2 cups ricotta cheese (may need more or less depending on the size of your tomatoes)
Italian bread crumbs
kosher salt
Olive oil

Preheat oven to 400 degrees. Wash and halve the tomatoes. After halving them, remove the insides (seeds, etc) with a spoon. Sprinkle a bit of kosher salt inside each tomato. Discard the insides and lay the halved, gutted tomatoes face down on a clean towel.

Chop herbs and garlic and mix with ricotta cheese. Add salt and and pepper to taste.

Next, fill each tomato half with the ricotta mixture. Press each ricotta filled tomato half face down into the bread crumbs. Place face up on a baking sheet and drizzle each tomato with a bit of olive oil.

Bake for 25-30 minutes or until tops are golden brown.


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