Stuffed Tomatoes
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Category
Side Dish
This simple recipe could also work as an appetizer.
Ingredients
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8 roma tomatoes (small vine tomatoes are fine also)
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1 cup ricotta cheese
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1 egg
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¼ cup grated Parmesan cheese
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1 tbsp chopped fresh basil
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2 small garlic cloves, minced
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1 tsp chopped Italian parsley
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salt and pepper
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panko bread crumbs
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olive oil
Directions
Cut tomatoes in half, remove the seeds. Place upside down on paper towels to drain. Place cut side up in a baking dish, sprinkle with salt. Preheat the oven to 400°F.
Mix the ricotta, egg, parmesan, basil, garlic and parsley. Season with salt and pepper. Spoon into the tomato halves. Sprinkle the tops with panko crumbs, drizzle with the olive oil. Bake for 25 minutes. Remove and let rest for 10 minutes before serving.