Roasted tomatoes with garlic crumbs

  • 00:15:00 TO PREP

  • 00:25:00 TO COOK



1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • 4 large vine-ripened tomatoes
  • 3/4 cup (150g) low-fat ricotta cheese
  • 1/2 cup basil leaves, roughly chopped
  • 1 slice Rich Bake bread, cut into cubes
  • 1 garlic clove, peeled
  • 100g packet baby salad leaves
  • 1 tablespoon balsamic vinegar


  • Preheat oven to 200°C. Place tomatoes, stem side down, on a board. Slice each tomato into 3 thick rounds
  • Combine ricotta, basil and salt and pepper in a bowl. Sandwich tomato slices together with ricotta mixture. Place tomatoes, stem side up, in a small baking dish just large enough to hold them.
  • Place bread and garlic in a food processor. Process to crumbs. Sprinkle garlic crumbs over tomatoes.
  • Roast, uncovered, for 20 minutes or until crumbs are golden and tomatoes are just tender.
  • Divide salad leaves between serving plates. Place a tomato on each plate. Drizzle with vinegar. Season with salt and pepper.