Stuffed Roma Tomatoes


  • 8 Roma (plum) tomatoes, cut in half
  • 1 1/2 cups(approx) of ricotta cheese
  • handful of fresh chopped basil
  • handful of fresh chopped parsley
  • 2 garlic cloves, minced
  • breadcrumbs
  • kosher salt
  • olive oil

Cut your tomatoes in half and scoop out the pulp and seeds with a melon baller or anything else that you can use to get the insides out.
Turn the tomato halves upside down on paper towels to drain out the moisture.
Make your ricotta filling with the garlic & herbs. You could add parmesan or other herbs if you like.

Spoon your tomato halves with the ricotta mixture and line the tomatoes on an oiled baking sheet.

Top with dried seasoned bread crumbs, or Ritz cracker crumbs (I used panko crumbs).
Drizzle with olive oil and kosher salt and bake in a 400F degree oven for 20-30 minutes. Let rest a few minutes.

These were heavenly!



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