I’ve got some tomatoes already set on my plants (yeah!) and can’t wait for them to ripen so I can have some tomatoes right off the vine. In the meantime, I’ll use the store bought ones to make something really tasty and healthy!

This recipe was inspired by one from Fitness Magazine for Parmesan Tomatoes. I know my recipe adds some calories due to the reduced fat ricotta (about 30 calories per serving), but this will make a nice side dish.

Ricotta & Parmesan Tomatoes

4 Roma Tomatoes, cut in half and cored
1/2 cup reduced fat ricotta cheese
1/4 cup grated parmesan cheese
1/8 cup chopped fresh basil (or if using dried, 1 tablespoon)
Olive Oil (a few teaspoons to oil the pan)

Place a paper towel in a strainer and let ricotta sit there for about half an hour. This will help draw out the moisture and keep the insides from being so runny.

Preheat oven to 450. Oil baking sheet with olive oil.

Cut Roma tomatoes in half (either way although if you go the short way you may need to take a bit off the bottom for them to stand upright). Oil the tomato bottoms and place on baking sheet.

Mix basil and ricotta. Spoon 1/8 cup into each tomato half. Pepper to taste. I don’t use salt since the parmesan has a ton of it, but you may wish to also salt at this point.

Sprinkle ricotta with parmesan cheese.

Bake at 450 degrees for about 15 to 20 minutes or until tomatoes are soft and parmesan is toasty. You may even wish to give it a little broil for that extra caramelization.

For a variation on this theme, try the recipe with some zucchini halves or eggplant. Just one caution on the eggplant, you may have to cook it a little before so that it’s fully cooked.