Roasted Tomatoes stuffed with Herb Ricotta

Serves four

2 vine-ripened Tomatoes
1 cup whole milk Ricotta Cheese
2 tbsp. grated Pecorino Romano
¼ c. Balsamic Vinegar
½ tsp. fresh chopped Lemon Thyme, divided in half
½ tsp. fresh chopped Oregano + additional for garnish
1 minced Garlic clove
Zest of ½ Lemon
Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Pepper

Preheat oven to 400 degrees


Cut tomatoes in half and use your fingers to scoop out seeds and juice. Place on baking sheet covered in foil. Sprinkle tomatoes with ½ of the thyme (1/4 tsp), salt and pepper. Drizzle extra virgin olive oil over the top. Place in oven and roast for 45 minutes.

Combine Ricotta, Romano, remaining thyme, oregano, garlic, lemon zest, salt and pepper. Set aside.

Bring Balsamic vinegar to a low boil and continue until reduced by half.

Once tomatoes have cooled to room temperature, divide Ricotta mixture and scoop in equal parts into each tomato. Drizzle with balsamic vinegar and extra virgin olive oil. Top with fresh oregano.

Enjoy!!!