Roasted Ricotta Roma Tomatoes

The first time I made these, we had some of my husband's friends over. They were devoured so quickly that I didn't even get a chance to take a picture! They make a wonderful side dish.



Roasted Ricotta Roma Tomatoes
from Ryan via Pioneer Woman

1 handful fresh Italian Parsley
1 handful fresh basil
2-3 cloves garlic, minced
8 Roma tomatoes
1.5 cups ricotta cheese (approximately)
plain bread crumbs
kosher salt
olive oil

Start out by washing and halving your Roma tomatoes lengthwise. After halving, "gut" the insides with a spoon (the seeds, etc). Sprinkle with a bit of kosher salt inside each tomato half. Discard the guts and lay the tomatoes face down on a paper towel.

Chop up your herbs and garlic and mix with ricotta cheese. Add salt and pepper to taste. Next, fill each tomato half with the ricotta mixture. Pour your bread crumbs onto a plate. Take each tomato half and dip it face side down into the bread crumbs, coating the entire open face with crumbs. Place face side up on a foil-lined baking sheet. Drizzle each tomato with a tiny bit of olive oil. Place in a 400 degree oven for 25-30 minutes.