Ricotta Stuffed Tomatoes

Ricotta Stuffed Tomatoes:

Recipe and photos by Blackbird Ideas
Recipe adapted from For the Love of Cooking
Recipe inspired and adapted from 
Stacey Snacks
Original recipe by Pastor Ryan featured on Pioneer Woman 
  • 4 tomatoes, cut in half (I used vine ripened)
  • 1 cup of ricotta cheese
  • 2-3 tbsp parmesan cheese, grated
  • 10-15 fresh basil leaves, chopped
  • 1/2 tsp oregano
  • Sea salt and fresh cracked pepper
  • 2 garlic cloves, minced
  • Italian style panko crumbs
Cut the tomatoes in half and scoop out the insides with a knife and a spoon. Season the tomato with salt and turn them upside down on a paper towel for about 30 minutes to get rid of some of the moisture. 

Preheat the oven to 400 degrees. Mix the ricotta cheese, asiago cheese, fresh chopped basil, minced garlic, oregano, sea salt and pepper to taste. Mix filling and taste, re-season if needed. Spoon your tomato halves with the ricotta mixture. Pour your panko crumbs in a small bowl, dip the ricotta filled tomatoes in the panko crumbs then place on a pyrex or baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.

Bake in the oven for 25-30 minutes. Let rest a few minutes before serving.