In the Kitchen: Your Weekly Recipe

Roasted Ricotta Roma Tomatoes

I am fan of The Pioneer Woman. One of her fellow bloggers, Pastor Ryan, http://www.thisisreverb.com/, that she had stay at the Lodge, gifted her site with a recipe for stuffed tomatoes. They looked good so I thought I’d give it a try.

We will need:

1 handful fresh Italian parsley
1 handful fresh basil
2-3 cloves garlic
8 Roma tomatoes halved
1 ½ cups ricotta cheese
15-20 crushed Ritz crackers
Kosher salt
Olive Oil

Mmmm pretty tomato's!



Here is what we’ve got to do. Scoop out the tomatoes. No need to keep the stuff inside. Perhaps use it in salsa or something. Then salt the tomatoes and turn them upside down to drain out the water.





Chop up the parsley and basil and mix it up with the ricotta cheese. Ad a little salt and pepper to your taste.






Fill each of the tomato halves with the ricotta mixture. Use it all up.



To crush those Ritz crackers, you can put them in a food processor or you can put them in a bag and hammer the hell out of them. Both ways are fun!



Press each tomato with the mixture into the crushed crackers to cover. Place them face up on a cookie sheet and drizzle with olive oil.



Cook them at 400 degrees for 25-30 minutes.



I was expecting these to be a little bit more flavorful than they were. These are incredibly light and don’t cloud up the taste buds too much. Something light before a heavy Italian meal perhaps. I expected a bit more of a hardy flavor. I think adding in chopped spinage might completely change this up. But if you are looking for light and nice, this is great.