Featured Recipes

Ricotta Stuffed Tomatoes

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

Stuffed tomatoes promo


  • 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…

Fill each tomato with a spoonful of the ricotta cheese mixture…
Sprinkle the crushed crackers on top of each tomato. Bake in a preheated 425 degree oven for 15 minutes or until the cheese is bubbly… 


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Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight. www.walkingonsunshinerecipes.com

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