Ricotta-Stuffed Tomatoes
I remember this ricotta-stuffed tomatoes recipe on the Pioneer Woman’s site a long time ago, and they looked so good. These cheesy panko-topped stuffed tomatoes were quite easy to make and very, very tasty. My kids weren’t huge fans, but my husband and I loved them. This easy stuffed tomato side dish recipe paired nicely with juicy steaks, Duchess baked potatoes, and some crusty bread.
Ricotta Stuffed Tomatoes
Ingredients:
- 4 tomatoes, cut in half (I used 2 Roma and 2 vine-ripened)
- ¾ cup of ricotta cheese
- 3 tbsp Asiago or Parmesan cheese, grated
- 3 tbsp mozzarella, shredded
- 15 fresh basil leaves, chopped
- 2 garlic cloves, minced
- ½ tsp oregano
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
- ½ cup Italian-style panko crumbs
How to Make Ricotta Stuffed Tomatoes:
Cut your tomatoes in half and scoop out the pulp and seeds with a spoon. Season each tomato cavity with sea salt, then turn the halves upside down on paper towels to drain the water for about 30 minutes.
Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil, and coat with cooking spray.
Mix the ricotta, asiago (or Parmesan), mozzarella cheese, fresh chopped basil, minced garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste. Taste and re-season if needed.
Spoon the ricotta filling evenly into the tomato halves.
Pour the Italian-panko crumbs into a small bowl, dip the ricotta-filled tomatoes in the panko, then place them on the prepared baking sheet
Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.
Bake for 25-30 minutes, until the tomatoes are tender. Side Note: For a browner panko topping, place under the broiler for a minute or two, watching carefully.Â
Let them rest for a few minutes before serving. Enjoy!
Equipment
Ingredients
- 4 tomatoes cut in half (I used 2 Roma and 2 vine-ripened)
- ¾ cup of ricotta cheese
- 3 tbsp Asiago or Parmesan cheese grated
- 3 tbsp mozzarella shredded
- 15 fresh basil leaves chopped
- 2 garlic cloves minced
- ½ tsp oregano
- Sea salt and freshly cracked pepper to taste
- Crushed red pepper flakes to taste
- ½ cup Italian-style panko crumbs
Instructions
- Cut your tomatoes in half and scoop out the pulp and seeds with a spoon. Season each tomato cavity with sea salt, then turn the halves upside down on paper towels to drain the water for about 30 minutes.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil, and coat with cooking spray.
- Mix the ricotta, Asiago (or Parmesan), mozzarella, fresh chopped basil, minced garlic, oregano, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste. Taste and re-season if needed.
- Spoon the ricotta filling evenly into the tomato halves.
- Pour the Italian-panko crumbs into a small bowl, dip the ricotta-filled tomatoes in the panko, then place them on the prepared baking sheet
- Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.
- Bake for 25-30 minutes, until the tomatoes are tender. Side Note: For a browner panko topping, place under the broiler for a minute or two, watching carefully.
- Let them rest for a few minutes before serving. Enjoy!
Â
One Comment