Garden fresh tomato goodness!
Start out by washing and halving your Roma tomatoes.
After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato.
Discard guts and lay the halved, gutted tomatoes face down on a clean towel.
Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.
Next, fill each tomato half with a nice heap of the Ricotta mixture.
In a food processor (or if you don't have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.
Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.
Place in 400ยบ oven for 25-30 minutes.
From the PioneerWoman
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 167 | ||
Calories from Fat: 53 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 19.1mg | 6 % | |
Sodium 202.6mg | 7 % | |
Potassium 506.6mg | 13 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 16.5g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 167
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