We're going on vacation in a few days, so it's time to clean out the fridge. I just hate to let the perishables go to waste while I'll be galavanting around with Mickey Mouse. That lead me to Pioneer Woman's Roasted Ricotta Roma Tomatoes.
I wasn't sure how I'd react to these. I mean, I don't like plain tomatoes and I'm just starting to warm up to ricotta. However, I overcame that fear and decided to give them a try.
I'm a little torn on what I thought about these. They were decent - the cheesy filling was great. But overall, I felt like it was missing some pasta; like I was eating the sauce and cheese inside a lasagna. I'd encourage you to try them, possibly improve upon them, and let me know what you think.
Roasted Ricotta Roma Tomatoes
Recipe from Pioneer Woman
Serves 8-ish (I cut down to serve 2-3)
1 handful flat-leaf Parsley
1 handful fresh Basil
2-3 cloves garlic, minced
8 Roma tomatoes, halved
1 1/2 cups Ricotta cheese
*1/4 cup grated Parmesan cheese (I added)
Preheat oven to to 400 degrees F.
Wash tomatoes and half them. After halving them, gut the insides out with a spoon. Discard the seeds and other gooey parts. Sprinkle a bit of salt inside each tomato half and place them on a cookie sheet.
Chop up herbs & garlic and mix with the Ricotta and Parmesan cheeses. Add salt & pepper to taste.
Fill each tomato half with a heaping spoonful of the cheese mixture.
Sprinkle each tomato half with bread crumbs. Drizzle each with a little bit of olive oil.
Bake for 25-30 minutes. Enjoy!