Ricotta Stuffed Baked Tomatoes⟵ See All Recipes
Bellwether Farms Ricotta is the perfect partner for vine-ripened tomatoes from your garden or the farmers market in this simply beautiful side dish for a summer feast.
5 medium-size ripe tomatoes, cored
12 oz. Bellwether Farms Whole Milk Basket Ricotta
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons grated Parmigiano Reggiano, Romano, or Dry Jack cheese
1 Tablespoon chopped fresh herbs (chives, tarragon, basil, or a combination)
Freshly ground Black Pepper
In a large bowl, combine the Ricotta, olive oil, grated cheese, herbs and pepper.
Fill the cored tomatoes with the cheese mixture.
Bake uncovered for approximately 20-30 minutes at 375 degrees.