Our garden is growing and doing great this year.
I can’t wait for the tomatoes to start ripening so I can make the following recipe for
Ricotta Stuffed Tomatoes.
It’s an easy recipe to put together and is really delicious.
These tomatoes make a nice side dish to grilled chicken or steak…perfect for the holiday weekend!
Ricotta Stuffed Tomatoes
- Italian Plum Tomatoes
- 1 15 ounce sized container of ricotta cheese
- 1 sleeve of Ritz crackers
- olive oil
- Parmesan cheese
- Italian spices
Begin by cutting your tomatoes in half and remove the seeds.
Sprinkle the tomatoes with salt and lay upside down on a paper towel to drain for about 10 minutes.
Combine the ricotta cheese, Parmesan cheese and what ever Italian spices your family enjoys together in a mixing bowl.
Fill each tomato half with a spoonful of the ricotta cheese mixture.
Crush the sleeve of Ritz crackers.
Top each tomato with some of the crushed crackers and place the tomatoes in a baking dish.
Just before cooking, brush the tops of each tomato with olive oil.
Bake in a 425 preheated oven for about 15 minutes or until the cheese is bubbly.
Sprinkle the tomatoes with salt and lay upside on a paper towel to drain…