Ricotta and Pesto Stuffed Roma Tomatoes


makes 12 pieces


10 min


25-30 min




  • 6 ‏Roma or Plum tomatoes
  • 1 cup ‏ricotta cheese-I use low-fat.
  • 1/4 cup ‏pesto
  • 1/2 cup ‏shredded Parmesan Cheese
  • 1 ‏egg
  • ‏cracked black pepper

Ricotta and Pesto Stuffed Roma Tomatoes are fresh, cheesy, delicious, and easy.


The Teacher's Table

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    1. Slice your tomatoes in half and discard the seedy pulp. 
    2. Mix everything else together in a bowl. You can use store bought pesto, but I like to use my homemade Spinach Kale Basil Pesto or Chive Arugula Pesto.
    3. Set your oven to 425 degrees.
    4. Fill the tomatoes with the cheese mixture. The mixture will puff up so if your tomatoes are small and you have extra filling fill a few more tomatoes. This would also be good in mushrooms or zucchini.
    5. Put the filled tomatoes on a baking stone or greased cookie sheet. Words can’t describe the love I have for my baking stone.
    6. Bake for 25-30 minutes.
    7. Remove when they filling has puffed and turned slightly golden brown.

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The Teacher's Table

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