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
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 400º oven for 25-30 minutes.