Roasted Tomato With Three Cheeses

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READY IN: 20mins
Recipe by Pesto

Medium-size tomatoes, stuffed with ricotta cheese and a sprinkle of herbs, topped with parmesan and provolone.

Ingredients Nutrition


  1. Pre-heat oven to 425 degrees.
  2. Cut tops from tomatoes and remove seeds.
  3. Stuff tomatoes with ricotta, sprinkled with oregano.
  4. Sprinkle tomatoes with parmesan.
  5. Top tomatoes with provolone.
  6. Pour ounce or so dry white wine into 10-inch oven-proof baking and serving dish.
  7. Arrange the tomatoes in dish and bake about 15-minutes or until cheese is melted and browned.
  8. Serve Hot.

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