- 4 tomatoes, cut in half (I used 2 Roma and 2 vine-ripened)
- 1 cup of ricotta cheese
- 2-3 tbsp Asiago cheese, grated
- 10-15 fresh basil leaves, chopped
- 1/2 tsp oregano
- Sea salt and fresh cracked pepper
- 2 garlic cloves, minced
- Italian style panko crumbs
Cut your tomatoes in half and scoop out the pulp and seeds with a spoon. Season each tomato cavity with sea salt then turn the tomato halves upside down on paper towels to drain out the moisture. I let them sit for about 30 minutes.
Mix the ricotta cheese, asiago cheese, fresh chopped basil, minced garlic, oregano, sea salt, and pepper to taste. Mix filling and taste, re-season if needed.
Spoon your tomato halves with the ricotta mixture.
Pour your panko crumbs into a small bowl, dip the ricotta-filled tomatoes in the panko crumbs then place them on a tin foil-lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.
