Stuffed Tomatoes

I found this recipe via Pioneer Woman's site who was having yet another blogger visit her ranch. How do I get an invitation to cook in that kitchen?

The blogger is a cool dude named Pastor Ryan. I am not sure if this dude has a church or congregation, hence the name pastor, but he has a neat website called This is Reverb.

He does a lot of missionary work in poor countries, has tons of cool tattoos and is a great cook and an even better photographer. I have been enjoying his blog.

I made his recipe for stuffed Roma tomatoes, but did not use Ritz cracker crumbs for the topping as Ryan does (not that there's anything wrong with that.....), I used panko instead.

These get the 2 E's. Easy and Excellent.



Stuffed Roma Tomatoes: (adapted from Pioneer Woman's site and This is Reverb)

8 Roma (plum) tomatoes, cut in half
1 1/2 cups(approx) of ricotta cheese
handful of fresh chopped basil
handful of fresh chopped parsley
2 garlic cloves, minced
breadcrumbs
kosher salt
olive oil

Cut your tomatoes in half and scoop out the pulp and seeds with a melon baller or anything else that you can use to get the insides out.



Turn the tomato halves upside down on paper towels to drain out the moisture.



Make your ricotta filling with the garlic & herbs. You could add parmesan or other herbs if you like.

Spoon your tomato halves with the ricotta mixture and line the tomatoes on an oiled baking sheet.

Top with dried seasoned bread crumbs, or Ritz cracker crumbs (I used panko crumbs).



Drizzle with olive oil and kosher salt and bake in a 400F degree oven for 20-30 minutes. Let rest a few minutes.

These were heavenly!