Ricotta-Peppadew Stuffed Tomatoes


Makes: 8 stuffed tomato halves
Start to finish: about an hour


  • 4 tomatoes (preferably Roma tomatoes) halved lengthwise, guts removed
  • 1 cup (250g) ricotta cheese
  • 13 Peppadews
  • 8 basil leaves, chiffonade
  • A little less than half a bunch of parsley, leaves only, chopped
  • 1-2 garlic cloves, minced (adjust to taste)
  • 1/4 (1.4g) teaspoon salt
  • 8 crispy breadsticks, ground into crumbs (No food processor? Put them in a bag and beat them.)


  1. Preheat over to 400° F / 200° C / Gas 6.
  2. Half and gut the tomatoes. Sprinkle them with a dash of salt, and let them hang out cut side down on paper towels while you prep the filling. In a bowl, mix together ricotta, Peppadews, herbs, garlic, half of your salt (salt as much as you want, in the filling, but I prefer the saltiness to be in the crumbs on this one).
  3. Mix in the remaining salt with your crumbs.
  4. Stuff tomatoes with ricotta mixture.  You’re going to want to pack it in there pretty well.  Roll the stuffed portion of tomatoes in crumbs.
  5. Very lightly spray glass baking dish with cooking spray, or a dash of olive oil.
  6. Put your tomatoes in the baking dish.  They may slump a little, but will be fine as long as you packed them tightly with the ricotta stuffing.
  7. Bake for 30 minutes, then kick the broiler onto high, and let them go about 3 more minutes, maybe less because broilers are finicky little bitches and can ruin your hard work in a minute.  You’re just looking for a little extra crunch on top.

Remove tomatoes from oven and let cool for 10 minutes before serving.

Currently Listening To:

Outre Tombe – Répurgation (Full Album)