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Ricotta stuffed tomatoes

Ricotta Stuffed Tomatoes

This dish can either be a starter, a vegetarian main course or a side dish for grilled meat...
Cuisine worldwide
Servings 2 people
Author Telma Guerreiro | Once Upon a Pan


  • 4 to matoes with the tops cut off
  • 1 cup of ricotta cheese
  • 2-3 tbsp parmesan cheese grated
  • 10-15 fresh basil leaves chopped
  • 1/2 tsp oregano
  • Salt & fresh cracked pepper to taste
  • 2 garlic cloves minced
  • Breadcrumbs as needed


  • Preheat the oven - 200C/400F
  • Cut the top off your tomatoes and scoop out the pulp and seeds with a spoon. Season each tomato cavity with salt nd then turn the tomato halves upside down on paper towels to drain out the moisture. It should take about 30 minutes.
  • Mix the ricotta cheese, parmesan cheese, fresh chopped basil, minced garlic, oregano, salt and pepper to taste.
  • Mix the filling and taste, re-season if needed.
  • Spoon the ricotta mixture into your tomato halves.
  • Spread the breadcrumbs over the tomatoes and drizzle with a little of olive oil.
  • Place then in an oven proof dish and bake for 25-30 minutes.
  • Let it rest a few minutes before serving. Enjoy!


Recipe inspired and adapted from Stacey Snacks Original recipe by Pastor Ryan featured on Pioneer Woman
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