Roasted Ricotta Tomatoes and Paprika Potatoes

Not much to say about this one. The combination of fresh ingredients, the slightly hot flavour of the paprika potatoes, the fresh green lettuce, warm ricotta, tomatoes, fresh herbs. Do I really have to say more? It’s so good and I am happy to share it with you.

Roasted Ricotta Tomatoes.

Serves: 2
Source: Based on The Pioneer Woman Cooks


6 medium tomatoes
12 tsp ricotta (one tsp for each tomato half)
1 bunch of basil, fresh
1 bunch of parsley, fresh
1 clove of garlic
Black pepper
2 tbsp breadcrumbs


  1. Preheat the oven to 120°C.
  2. Cut the tomatoes in half lenghtways and scoop out the insides.
  3. Sprinkle the tomatoes with some salt and place them face down and a clean towel. That will help pulling some of the moisture out of the tomatoes.
  4. Chop basil, parsley and garlic finely.
  5. In a medium bowl, mix ricotta, basil and parsley thoroughly and season with salt and pepper.
  6. With a teaspoon fill the tomato halves with the ricotta mix.
  7. Put the breadcrumbs on a plate and dip the ricotta filled tomatoes face down into the crumbs.
  8. Place them on a baking sheet and bake for 20 minutes until golden brown. Serve with paprika potatoes and green lettuce.

Paprika Potatoes.

Serves: 2


8 medium potatoes
1 tsp olive oil
1 tsp ground paprika
1 tsp parsley, dried
Black Pepper


  1. Preheat oven to 180°C.
  2. Peel and quarter the potatoes.
  3. In a bowl mix olive oil, paprika poweder and dried parsley.
  4. Add potatoes and mix well so they are evenly coated. Season with salt and pepper.
  5. Place them on a baking sheet and bake for 20 minutes. Serve with roasted ricotta tomatoes and green lettuce.

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