Ricotta Stuffed Tomatoes
Servings 4
Equipment
- Baking Sheet
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!