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!
Stuffed Tomatoes
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.
Helpful Kitchen Tools
- Melon scoop - or a small spoon.
- Pyrex Glass Baking Dish
- Sharp knife
Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Italian Plum Tomatoes
- Ricotta cheese
- Ritz crackers
- Olive oil
- Parmesan cheese
- Italian spices
Directions
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
📖 Recipe Card
Ricotta Stuffed Tomatoes
Ingredients
Equipment
Method
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!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!
Emma T says
These look so delicious. Will definitely try them.
Laurie says
These look incredible! Thank you for sharing with us at the Brag About It Link Party!
Carlee Scharnhorst says
Yum! We do grilled tomatoes with mozzarella sometimes, but we have never tried ricotta. That sounds amazing!
mickeydownunder says
G'day! I had commented on this previously, but don't see my comment Lois!
Congrats for also being featured in this week's Olive and Grapevine newsletter!
Cheers! Joanne
Natasha In Oz says
Thanks for sharing at the Say G'day Saturday linky party. I just pinned your post!
Hope you can Say G'Day again this weekend.
Best wishes,
Natasha in Oz
Julia Gibson says
I've never thought to stuff tomatoes! This looks delicious and would be perfect for our next party. I'd love if you would come link up at Tickle My Tastebuds!
Julia @ Mini Van Dreams
KC the Kitchen Chopper says
Simplicity at it's best and make ahead too! <3 Thanks for sharing on #theWeekendSocial. I just pinned our board. Please come again and link up starting Thursday at 9:00 PM EST
Stacy L Roman says
These look fabulous Lois. Thank you for sharing
Lois says
Thank you Stacy!!!
Chrystal Mahan says
So simple and look great. I'm hoping to get started on my garden this weekend. I look forward to tomato season when I can try new recipes like this! Found you through the Eat Create hop. Pinned. Chrystal @ YUMeating.com
Crochet Hooks says
oh my this sounds so super yummy 🙂 Gotta try these, pinned for later!
Joanne DiPalo says
Delicious Lois. I like recipes you can make in advance, and everyone loves tomatoes in our family, they will love this too. Thanks for sharing.
Joy Bee says
Anything cheese stuffed is fine by me. These look/sound delicious and simple. Thanks for sharing with Great Idea Thursdays I'm featuring this.
Sarah Bates says
These look really delicious, Lois! I love the simplicity of the recipe. They are the perfect summer treat!
Catherine Holt says
Oh, I really love when things can be stuffed and these look amazing. Another recipe for me to try out!!
Would love you to share this at our Marvelous Monday link party on Smart Party Planning 🙂
Patty Anderson says
Lois, these are simple yet delicious and the new photo is wonderful. I too have older recipes I need to revamp - my photos when I first started blogging were ridiculously horrid!!! You've reminded me I have lots of work to do.