Ricotta Stuffed Tomatoes are stuffed with a delicious combination of ricotta and Parmesan cheeses and topped with buttery crushed crackers. They make a great side dish!
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.
Notes
You can also place the Ritz crackers in a large food storage bag and use a rolling pin to crush them into crumbs.