Ricotta-stuffed Tomatoes

Ricotta-stuffed tomatoes are something you may know from Pioneer Woman's buddy Pastor Ryan. Well, I saw these long ago, and felt like making them the other night when I wanted a lazy supper. I just kind of winged it because I knew the three main aspects: tomatoes, ricotta, bread crumbs. I confess, I was expecting more of a hallelujia chorus with these. They were definitely tasty, but I wasn't letting out involuntary noises of ecstasy or anything. Next time I'll toss the bread crumbs with some olive oil.  I didn't want to douse my dinner in oil, but drizzling left a lot of them dry and raw tasting. I might also add an egg to the cheese mixture to make it stand up a little more. I over-stuffed the tomatoes a little and the cheese just slid off some of them. Anyway, this is really easy and I would definitely try it again. Here's the recipe:

Ricotta-stuffed Tomatoes
Adapted from Pastor Ryan

Ingredients:
3 roma tomatoes
1 cup ricotta cheese, drained
8 fresh basil leaves
A handfull of fresh oregano leaves
1 large clove of garlic, pressed
1/4 cup parmigiano reggiano, grated
1/4 cup panko bread crumbs
1-2 tbsp olive oil

Instructions:
1. Halve the tomatoes, scoop out the insides, and lay them cut-side-down on paper towel to drain.
2. Stir together cheese, garlic, and herbs.
3. Fill the tomatoes with the cheese mixture.
4. top with panko and a drizzle of oil.
5. Bake at 400 until the bread crumbs are browned.


Pairs nicely with a glass of chardonnay.