Pastor Ryan’S Roasted Ricotta Roma Tomatoes

• 8 whole Roma Tomatoes, Halved
• 1 bunch Fresh Italian Parsley
• 1 bunch Fresh Basil
• 2 cloves To 3 Cloves Garlic, Minced
• 1-1/2 cup Ricotta Cheese
• Ritz Crackers Or Bread Crumbs
• Kosher Salt To Taste
• Olive Oil

1. Start out by washing and halving your Roma tomatoes.
2. After halving them, gut out the insides (seeds, etc.) with a spoon. Sprinkle a bit of kosher salt inside each tomato.
3. Discard guts and lay the halved, gutted tomatoes face down on a clean towel.
4. Chop up your herbs and garlic and mix with the Ricotta cheese. Add salt and pepper to taste.
5. Next, fill each tomato half with a nice heap of the Ricotta mixture.
6. 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.
7. 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.
8. Place in 400u0b0 oven for 25-30 minutes.

tomatoes, fresh italian parsley, fresh basil, garlic, ricotta cheese, crackers, kosher salt, olive oil

Taken from tastykitchen.com/recipes/sidedishes/pastor-ryane28099s-roasted-ricotta-roma-tomatoes/ (may not work)