Ricotta Stuffed Tomatoes are stuffed with a delicious combination of ricotta and Parmesan cheeses then topped with buttery crushed crackers and Italian seasonings. Let me show you how easy this delicious Italian appetizer or side dish recipe is to make!
Ricotta stuffed tomatoes are a delicious Italian appetizer or side dish that are best served over the summer months when Roma plum tomatoes are in season.
They pair nicely with my German Cucumber Salad over the summer as well when serving grilled chicken or steak. You can easily put this recipe together the day before and bake them just as the meat is going on the grill.
If you need a few delicious chicken recipe ideas that would go nicely with these tomatoes, check out these popular Family Favorite Chicken Recipes here on the site.
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Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
- Italian Plum Tomatoes
- Ricotta cheese
- Ritz crackers
- Olive oil
- Parmesan cheese
- Italian spices
In my opinion, this recipe works best with Roma Plum Tomatoes. You could also use a smaller tomato such as an Early Girl, however, I would not use a Beefsteak Tomato as those are just a little too big.
How do you empty a tomato?
It's very easy to empty a tomato by using a melon scoop or small spoon. Simply slice the tomatoes in half lengthwise. Then remove the seeds and most of the flesh.
Sprinkle the inside of the tomatoes with a little salt and lay them upside down on a paper towel to get rid of any excess water.
Add the ricotta cheese to a medium-sized bowl. Then add the Parmesan cheese and Italian seasoning.
Spoon a little of the ricotta cheese mixture into each tomato half.
Dip each tomato half into the crushed cracker crumbs.Place the tomato halves in a baking dish that's been sprayed with non-stick cooking spray.
Drizzle the olive oil on top of the tomatoes.
Finally, bake in a preheated 400 degree oven for about 20 to 25 minutes or until the cheese is heated through and slightly bubbling.
You can store Any leftovers in a air-tight container and then reheated in the microwave. They are, however, best served the day they are prepared.
Ready for more great side dish recipes?
- Twice Baked Potatoes
- Creamy Mashed Potatoes
- Roasted Asparagus German Creamy Cucumber Salad
- Fiesta Corn Salad
- 6 Roma tomatoes, cut in half,
- 1 cup ricotta cheese
- 3 tbsp. Parmesan cheese, grated
- 2 tbsp. Italian seasoning
- 20 Ritz crackers
- 1 tbsp. olive oil
- Add the Ritz crackers to a food processor and process until they are crumbled. Add the cracker crumbs to a flat dish and set aside while you prepare the tomatoes.
- Halve the tomatoes and using a spoon, remove the seeds and most of the flesh.
- Sprinkle the inside of the tomatoes with a little salt and lay them upside down on a paper towel to get rid of any excess water.
- Add the ricotta cheese to a medium-sized bowl. Then add the Parmesan cheese and Italian seasoning.
- Spoon a little of the ricotta cheese mixture into each tomato half.
- Dip each tomato half into the crushed cracker crumbs.
- Place the tomato halves in a baking dish that's been sprayed with non-stick cooking spray.
- Drizzle the olive oil on top of the tomatoes.
- Bake in a preheated 400 degree oven for about 20 to 25 minutes or until the cheese is heated through and slightly bubbling.
You can also place the Ritz crackers in a large food storage bag and use a rolling pin to crush them into crumbs.
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Amount Per Serving: Calories: 79Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 93mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!