Pastor Ryan’S Roasted Ricotta Roma Tomatoes

1. 1

   Start out by washing and halving your Roma tomatoes.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   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.

7. 7

   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.

8. 8

   Place in 400u00b0 oven for 25-30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.