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Stuffed Tomatoes with Herby Breadcrumbs and Ricotta Filling

5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Course Main Dish
Cuisine American, Italian
Servings 2

Ingredients
  

For tomatoes and filling:

  • 2 large tomatoes
  • 1/2 cup pancetta diced
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh basil chopped
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder or 1 – 2 cloves minced garlic
  • 1/4 teaspoon black pepper
  • 1/2 cup Italian cheese mix shredded
  • Salt to taste

For the breadcrumb topping:

  • 1/2 cup panko breadcrumbs
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon garlic powder or 1 clove of minced garlic
  • 2 tablespoons olive oil

Instructions
 

Prep the tomatoes:

  • Preheat oven to 375°F. Cut the tops off the tomatoes and scoop out the flesh and seeds, leaving the thick walls. Lightly salt the insides and place cut-side down on paper towels for 15 minutes to drain.

Cook the pancetta:

  • In a skillet over medium heat, cook diced pancetta until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.

Make the filling:

  • In a bowl, combine the ricotta, chives, basil, Italian cheese mix, and crispy pancetta. Season with salt and pepper to taste.

Prepare breadcrumb topping:

  • Mix panko breadcrumbs, thyme, Parmesan, garlic powder, and olive oil in a small bowl.

Assemble stuffed tomatoes:

  • Pat the tomato cavities dry and stuff generously with the ricotta mixture. Top each with the herbed breadcrumb mixture.

Bake and Serve:

  • Place the tomatoes in a baking dish and bake for 25-30 minutes, or until they are tender and the tops are golden brown. Let them rest for 5 minutes before serving.

Notes

Best tomatoes to use:  Use large, firm, "meaty" tomato varieties such as Beefsteak, Globe, or Heirloom.
Tip to prevent watery tomatoes:
Once scooped tomatoes have sat for 15 minutes, use paper towel to wipe out any excess moisture before stuffing them. 
Tips to keep tomatoes upright during baking: 
  • Muffin tin method - Place each stuffed tomato in a muffin tin cup. This is the most foolproof way to keep them perfectly upright and contained.
  • Ring of foil - Create small rings from aluminum foil and nestle each tomato into a ring for support.
  • Ramekins - Place each tomato in an individual ramekin
  • Small oven-safe baking dish that all of your prepped tomatoes can fit snuggly in together without faling over. 
Keyword baking, pancetta, ricotta, stuffed, tomato