• Mary

Roasted Beefsteak Tomatoes stuffed with Ricotta and Pesto


  • 1 beefsteak tomato

  • 1-2 tbsp Kite Hill ricotta cheese

  • 1 tbsp Trader Joe’s kale pesto

  • 1/2-1 tsp Italian seasoning

  • 1-2 tbsp Olive oil

  • Salt

  • Fresh basil if available


  1. Preheat oven to 400 degrees F

  2. Slice tomato 3/4 way down throughout (as pictured)

  3. Place on baking sheet or in cake pan

  4. Sprinkle slices with Italian seasoning

  5. Stuff ricotta (desired amount) between each slice of tomato. I used between 1/2-t tsp between each slice.

  6. Spread 1 tbsp pesto on top

  7. Drizzle stuffed and pestoed tomato with olive oil

  8. Sprinkle salt to taste

  9. Bake for 30 minutes or until tomato has softened

  10. Remove from oven

  11. Top with additional pesto, if desired

  12. Add fresh basil

  13. Enjoy!

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