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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.