Description
Delicious baked tomatoes filled with creamy ricotta and Parmesan, perfect for any occasion.
Ingredients
Scale
- 6 Roma tomatoes, cut in half
- 1 cup ricotta cheese
- 3 tbsp. Parmesan cheese, grated
- 2 tbsp. Italian seasoning
- 20 Ritz crackers
- 1 tbsp. olive oil
Instructions
- Add the Ritz crackers to a food processor. Pulse until they form fine crumbs.
- Pour the cracker crumbs into a flat dish and set aside.
- Halve your Roma tomatoes and scoop out the seeds and flesh using a spoon.
- Lightly sprinkle salt inside the tomatoes and lay them upside down on a paper towel to drain excess moisture.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, and Italian seasoning.
- Spoon the ricotta mixture into each tomato half generously.
- Dip each stuffed tomato in the crushed cracker crumbs to coat.
- Arrange the stuffed tomatoes in a baking dish sprayed with non-stick cooking spray.
- Drizzle olive oil over the tops of the tomatoes.
- Bake in a preheated oven at 400°F for about 20 to 25 minutes, until the cheese is heated through and slightly bubbling.
Notes
Great for meal prep; leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg