Side Dish

Pioneer Woman Roast Ricotta Tomatoes is for Side Dish.

Pioneer Woman Roast Ricotta Tomatoes takes 30 minutes to prepare.

Pioneer Woman Roast Ricotta Tomatoes takes 30 minutes to cook.

Pioneer Woman Roast Ricotta Tomatoes makes 4 servings.

The ingredients for Pioneer Woman Roast Ricotta Tomatoes are:

Roma tomatoes, a bunch of fresh parsley, some fresh basil, 2-3 cloves of galric, ricotta cheese, bread crumbs or Ritz crackers, salt to taste, and olive oil to drizzle.

Here is how you make Pioneer Woman Roast Ricotta Tomatoes:

Start out by washing and halving your Roma tomatoes. After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato. Discard guts and lay the halved, gutted tomatoes face down on a clean towel.Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.Next, fill each tomato half with a nice heap of the Ricotta mixture.In a food processor (or if you don?t have a food processor, you can mash in a plastic baggy with a rolling pin) crumble about 15-20 Ritz crackers. Or you can use dried bread crumbs from your favorite kind of bread if you want.Press each ricotta filled tomato half face down into the crackers/crumbs and then place face up on a baking sheet. Drizzle each tomato with a bit of olive oil.Place in 400? oven for 25-30 minutesNumber of Servings: 4Recipe submitted by SparkPeople user KRISHARPER.

The nutritional information for Pioneer Woman Roast Ricotta Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 245.3

• Total Fat: 15.1 g
• Cholesterol: 28.6 mg
• Sodium: 284.5 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 1.8 g
• Protein: 12.8 g