Roasted Ricotta Tomatoes
Elevate your appetizer or side dish game with these irresistible Roasted Ricotta Tomatoes—an easy yet elegant recipe bursting with flavor and perfect for any occasion. Ripe Roma tomatoes are hollowed out and filled with a luscious blend of creamy ricotta, savory Parmesan, and fragrant fresh basil, then topped with golden, crisp panko breadcrumbs for a satisfying crunch. Roasted to perfection in just 25 minutes, these tomatoes become tender and juicy while the cheesy filling melts into mouthwatering goodness. Finished with a drizzle of olive oil and a touch of garlic, these versatile stuffed tomatoes are ideal for serving warm as a vegetarian appetizer, a flavorful side dish, or a light main course. Whether you're hosting a casual dinner or looking for a healthy crowd-pleaser, this vibrant dish is sure to impress.
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Recipe Information
Ingredients
- 6 pieces Roma tomatoes
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the Roma tomatoes and slice them in half lengthwise. Use a spoon to carefully scoop out the seeds and pulp, creating a hollow cavity in each tomato half.
In a mixing bowl, combine ricotta cheese, Parmesan cheese, chopped basil, minced garlic, salt, and black pepper. Mix well until smooth and evenly combined.
Spoon the ricotta mixture into each tomato half, filling them generously.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly on top of the filled tomatoes.
Arrange the stuffed tomatoes on the prepared baking sheet. Drizzle the remaining tablespoon of olive oil over the tomatoes.
Bake the tomatoes in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the breadcrumb topping is golden brown.
Remove the tomatoes from the oven and allow them to cool slightly before serving. Garnish with additional chopped basil if desired.
Serve warm as an appetizer, side dish, or light vegetarian main course.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 26.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 858 mg | 66% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
