Ricotta Stuffed Tomatoes

    This is a great side dish! It's creamy and delicious, but doesn't make you feel heavy. It is also quick and easy to put together. I served this the other night alongside my Creamy Chicken Marsala, but was just as good the next day as a light lunch. I think this would be the perfect summer side dish for a cookout. Oh wow, how good would these be cooked on the grill with a nice juicy ribeye? yumm! I can't wait for the farmer's market this summer. I have so many dishes I would like to recreate once the vegetables are at their best. Or.....how about adding sausage or chicken and making this a main dish? Sorry, I think I'm a little scatterbrained today! Enjoy!

 Ricotta Stuffed Tomatoes
 ( Proud Italian Cook )
2 tomatoes
1 cup part skim ricotta
1/3 cup shredded Parmesan
small bunch chopped fresh basil
small bunch chopped fresh parsley
salt&pepper
panko breadcrumbs for topping
cooking spray

Preheat oven to 400 degrees. Halve tomatoes and scoop out the seeds. Salt the tomatoes and turn upside down on paper towels to draw out moisture.

In a small bowl, mix ricotta, Parmesan, and herbs. Season with salt&pepper to taste. Fill the tomato halves with cheese mixture.

Top each tomato with panko and spray with cooking spray. Bake on 400F for 25 minutes. Let rest for 10 minutes before serving.


yumm!