These slow-roasted tomatoes are a tasty treat, stuffed with creamy ricotta and fresh herbs. The slow cooking brings out their natural sweetness, making each bite a delight!
Who knew tomatoes could be this scrumptious? I love serving them as a side or light snack. Plus, it’s a fun way to sneak in some veggies! 🍅✨
Key Ingredients & Substitutions
Tomatoes: Ripe beefsteak tomatoes work best for this recipe as they’re sturdy and flavorful. If you can’t find them, try using larger heirloom or vine-ripened tomatoes.
Ricotta Cheese: Full-fat ricotta gives a rich, creamy taste. If you’re looking for a lighter option, part-skim ricotta can be used, but it won’t be as creamy. You could also substitute with cottage cheese for a different texture.
Fresh Herbs: I love using fresh basil, thyme, and parsley. If fresh herbs aren’t available, dried herbs can work, but use about one-third of the amount since dried herbs are more concentrated in flavor.
Panko Breadcrumbs: These add a wonderful crunch on top. If you don’t have panko, regular breadcrumbs can substitute, but they may not be as crispy. Some even like to mix in crushed crackers for an extra twist!
How Can I Ensure My Tomatoes Are Perfectly Roasted?
To achieve perfectly roasted tomatoes, slow roasting is key. This method allows the tomatoes to soften and their natural sweetness to develop. Here are some tips to help you out:
- Start with fresh, ripe tomatoes. The better the tomatoes, the better the flavor!
- Hollow out the tomatoes gently to avoid breaking them. Leaving some flesh helps keep them sturdy and flavorful.
- Slow roast them uncovered to allow moisture to evaporate, concentrating their flavors. You want them tender but not falling apart.
- Keep an eye on the topping as it can brown quickly—if it’s getting too dark, cover it loosely with foil while continuing to cook.
These steps ensure you get the sweetest, juiciest stuffed tomatoes with a delicious, crisp topping every time!
Slow Roasted Ricotta and Herb Stuffed Tomatoes
Ingredients You’ll Need:
For the Stuffed Tomatoes:
- 4 large ripe tomatoes (preferably beefsteak or similar)
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
For the Topping:
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil (plus extra for drizzling)
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for slight heat
How Much Time Will You Need?
This delightful recipe will take approximately 15 minutes to prepare and about 1.5 to 2 hours to slow roast in the oven. After that, just allow the tomatoes to rest for a few minutes, and then they’re ready to serve! Enjoy the wonderful aroma that fills your kitchen as they cook!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 275°F (135°C). This low temperature is ideal for slowly roasting the tomatoes and concentrating their flavors.
2. Prepare the Tomatoes:
Carefully wash the tomatoes. Slice a thin piece off the top of each tomato to create a “lid.” Gently scoop out the seeds and pulp using a spoon, leaving the walls of the tomato intact to hold the filling. If you’d like, save the scooped-out pulp for another recipe, like a sauce!
3. Make the Stuffing:
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped basil, thyme, parsley, and minced garlic. Season the mixture with salt, pepper, and a pinch of red pepper flakes if you like a little spice. Mix everything well until combined.
4. Assemble the Tomatoes:
Drizzle a bit of olive oil into each hollowed tomato, seasoning the inside with salt and pepper. Then, using a spoon, generously stuff each tomato with the ricotta and herb mixture. Pack it in well for a satisfying bite!
5. Prepare the Breadcrumb Topping:
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of olive oil, mixing until they are evenly coated. This will give you a nice crispy topping! Sprinkle the breadcrumb mixture evenly over the stuffed tomatoes.
6. Slow Roast the Tomatoes:
Place the stuffed tomatoes in a baking dish and transfer them to your preheated oven. Let them slow roast for about 1.5 to 2 hours, or until the tomatoes are tender and the toppings are golden and slightly crispy.
7. Rest and Serve:
Once done, remove the tomatoes from the oven and let them rest for about 5 minutes. This rest time is essential as it allows the flavors to meld deliciously. Serve them warm as a fantastic appetizer or as a complementary side dish!
Enjoy the process and the wonderful flavors you’ve created with these Slow Roasted Ricotta and Herb Stuffed Tomatoes! They make for a perfect treat any time of year.
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Can I Use Different Types of Cheese?
Absolutely! While ricotta and Parmesan are recommended, you can substitute with cream cheese or goat cheese for a different flavor. Just make sure to keep the creamy consistency.
What Can I Serve with Stuffed Tomatoes?
These stuffed tomatoes pair wonderfully with crusty bread, a fresh salad, or even pasta. They can also be a great side to grilled meats or fish!
How Do I Store Leftovers?
Store any leftover stuffed tomatoes in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.
Can I Make These Ahead of Time?
You can prep the stuffed tomatoes a few hours in advance, cover them in the fridge, and then roast them when you’re ready. Just be aware that they may need a few extra minutes in the oven if they are cold from the fridge.