Roasted Roma Tomatoes

stuffed tomato collageSo simple – so easy – very low cost.  There are lots of versions of this recipe out there, but I like this one the best.

1 good handful fresh Italian parsley

1 good handful fresh Basil

2-3 cloves garlic, minced

8 Roma tomatoes, halved

1 ½ cups Ricotta Cheese

Ritz crackers, crushed or seasoned bread crumbs

Kosher salt

Olive oil

 Wash and half Roma tomatoes.  Then gut out the inside of each half with a spoon.  Sprinkle a bit of salt inside each tomato.  Lay the salted halves face down on paper towels. 

 Chop your herbs and garlic, mix with the Ricotta cheese.  Add salt, pepper to taste.

 Fill each tomato half with a nice heap of Ricotta mixture. Press each ricotta filled tomato half face down into the bread crumbs and place face up on a baking sheet.  Drizzle each tomato with olive oil.

 Bake 400 degrees for 25 – 30 minutes.



Filed under Celebration, Cheese, Entree, Salad, Side Dishes / Vegetables, Spring, Summer

2 responses to “Roasted Roma Tomatoes

  1. Sheila Winslow

    Share a recipe: Grilled Corn on the Cob (the butter spread makes this corn tastes so good)
    Prepare grill, remove brown & white silk from the corn keeping the corn in the husks as much as possible. Place corn in large bowl & cover with cold water & soak for 1/2 hour. Remove from water. Grill in husks for 20 minutes turning occasionally.
    Butter Spread:
    3.5 oz butter (just under 1/2 cup) room temperature
    1/2 teaspoon cayenne pepper
    1/2 tablespoon paprika
    2 garlic cloves minced
    1 tablespoon coriander chopped or 1 1/2 teaspoons dried coriander spice
    1 teaspoon kosher or sea salt
    Juice of 1 fresh lime
    Brush corn with butter

  2. pattiadleybryan

    I made these last night for dinner and I had forgotten how refreshing they taste. So easy too!

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