Tomato Ricotta Bake Recipe

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Tomato Ricotta Bake

Lynnda Cloutier


From Church Suppers

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2 cups italian bread crumbs
1/4 cup olive oil, plus 1 tbsp. 1 cup whole milk ricotta cheese
1/2 cup parmesan cheese, grated
2 eggs
2 tbsp. fresh basil
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 lbs. beefsteak tomatoes
1 tbsp. sugar

Directions Step-By-Step

Preheat oven to 400. In 9 inch springform pan, toss bread crumbs with 1/4 cup of the olive oil; press bread crumbs evenly into bottom of pan.
. In a bowl, whisk together ricotta, Parmesan, eggs, basil and salt and pepper. Pour over the crust and arrange sliced tomatoes on top. Sprinkle sugar over the tomatoes and brush with the 1 Tbsp. of olive oil.
. Bake til tomatoes are almost dry, about 35 to 45 minutes. Let cool. Remove from pan. Serve warm or at room temperature.
Church Suppers

About this Recipe

Regional Style: Italian