Roasted Ricotta Roma Tomatoes



  • My Rating: 0 Stars
  • Serves/Makes:6
  • Prep Time:30 Minutes



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  • 8 whole Roma Tomatoes, Halved
  • 1 bunch Fresh Italian Parsley
  • 1 bunch Fresh Basil
  • 2 cloves To 3 Cloves Garlic, Minced
  • 1-½ cup Ricotta Cheese
  • Ritz Crackers Or Bread Crumbs
  • Kosher Salt To Taste
  • Olive Oil


Start out by washing and halving your Roma tomatoes.

After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato.

Discard guts and lay the halved, gutted tomatoes face down on a clean towel.

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

Next, fill each tomato half with a nice heap of the Ricotta mixture.

In a food processor (or if you don’t have a food processor, you can mash 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.

Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.

Place in 400º oven for 25-30 minutes.