Ingredients:
8 whole Roma Tomatoes, Halved
1 bunch Fresh Italian Parsley
1 bunch Fresh Basil
2 cloves To 3 Cloves Garlic, Minced
1-½ C Ricotta Cheese
Ritz Crackers Or Bread Crumbs
Kosher Salt To Taste
Olive Oil
Directions:
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 400º oven for 25-30 minutes.
Recipe from: Pioneer Woman Cooks blog - 7/31/08
