Parmesan and Ricotta Stuffed Tomatoes
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Why I Love This Recipe
These can be served as appetizers for a party when done with small cherry tomatoes, served as a light lunch or side dish when done with larger tomatoes. Try heirloom tomatoes for a really special flavor!
Ingredients You'll Need
1 cup ricotta cheese
1 cup shredded Parmesan or Asiago
1/4 cup seasoned bread crumbs
1 tsp. oregano
1 tsp. basil
1 clove garlic, chopped
salt and pepper
4 large tomatoes or 12-15 cherry tomatoes.
Cut a hole in the top of each tomato, removing all seeds and juice.
Blend all remaining ingredients, reserving 1/4 cup shredded Parmesan.
Fill each tomato with equal amounts of cheese mixture and place in a baking dish.
Bake at 350 degrees for 10 minutes.
Top with remaining cheese and return to oven until cheese bubbles and begins to brown.