Roasted Ricotta Roma Tomatoes

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)

INGREDIENTS
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)
bread crumbs
Salt
Pepper
Olive oil

DIRECTIONS
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!