Saturday, August 14, 2010

Roasted Ricotta Tomatoes

So this week we were met with the attack of the killer tomato plant. We can hardly pick 'em fast enough but my sister-in-law reminded me of this great recipe that I had made for Mother's Day. With fresh summer tomatoes, this would be even better!

Roasted Ricotta Roma Tomatoes

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

Begin 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 400ยบ oven for 25-30 minutes.

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