To say I am excited about this recipe would be understating the facts. The facts are they are incredibly tasty. These roasted stuffed tomatoes with a blend of ricotta cheese, mozzarella cheese and cream cheese along with some Italian spices and garlic rock my palette immensely.
When I sent my husband to the store for some vine ripe tomatoes for another dish I had in mind, he came home with what he thought were the best looking tomatoes our store had available. Just that alone made me long for our garden fresh tomatoes and not have to rely on the slim pickins' you occasionally find at the store.
My next move (and I don't move too fast mind you), was over the next day or so checking out all available ingredients and then the recipe started to develop. We as bloggers don't always nail it on the first try and some recipes never make it past the trash can. But not this one. This one is a keeper. This one is a winner. Garlic has become one of my best friends throughout the years and I love garlic in all kinds of savory dishes. Well it shines through the creamy filling and the roasted tomatoes just melt in your mouth with their own special goodness.
Roasted stuffed tomatoes are going to be our snack this afternoon while we watch our lady UCONN Huskies kick some major points on the basketball court. They are great as a side dish or as we are having them an appetizer. It's inexpensive and yet lovely enough to serve as an appetizer if you are hosting a dinner. The entire recipe cost $3.73 to make. This recipe makes enough for six halves and the filling is just right. You will have some extra crumbs if you are only making six. Store them in a sealed container in the refrigerator. They will last a week or more.
We begin with the filling:
- 3 Roma tomatoes - cut in half
- 1/2 cup ricotta cheese
- 1 oz. cream cheese - softened
- 1 large clove garlic - finely minced
- 1 tbsp. shredded mozzarella
- 1 tbsp. Parmesan cheese
- 1 tbsp. half and half or milk
- 1/2 tsp. dried oregano
- 1/4 tsp. basil
- pinch of kosher salt
- freshly ground black pepper to taste
- 3 tbsp. panko bread crumb (or use regular plain bread crumbs)
- 2 tbsp. shredded mozzarella
- 1 tbsp. fresh chopped parsley
- 1 tbsp. Parmesan cheese
- 1 tsp. granulated garlic
- Cut your tomatoes in half lengthwise. Remove the seeds and some of the meat to make a small cavity. Lay the de-seeded tomatoes upside down on a piece of paper towel to drain.
- Add all of the filling ingredients to a bowl and mix well, using the back of the spoon to break down the cream cheese.
- In another bowl combine all of the topping ingredients.
- Fill the tomatoes with the cheese mixture then top with as much topping as you like.
- Baked in a 375° oven for about 15 minutes.
As I said above these don't cost much at all. They are terrific for any season as long as you can find some decent tomatoes. Even if you double the amount the cost is about $7.46. Gosh I really hope you enjoy these as much as we did.