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Roasted Ricotta Roma Tomatoes




Source of Recipe


Pioneer Woman






List of Ingredients



• 1 handful fresh Italian parsley
  
• 1 handful fresh basil
  
• 2-3 cloves garlic, minced
  
• 8 Roma tomatoes, halved
  
• 1 1/2 cups (approx) ricotta cheese
  
• ritz crackers or bread crumbs
  
• kosher salt
  
• olive oil
  






Instructions



1. Start out by halving and washing your tomatoes. After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato. Discard the guts and lay the halved, gutted tomatoes face down on a clean towel.
   
2. Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.
   
3. Next, fill each tomato half with a nice heap of the Ricotta mixture.
   
4. In a food processor (or mashed in a plastic baggy with a rolling pin) crumble about 15-20 ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.
   
5. Press each ricotta filled tomato half face down into the cracker/crumbs and place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.
   
6. Place in a 400 degree oven for about 25-30 minutes.