Tomato Ricotta Bake

Tomato Ricotta Bake Recipe

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Lynnda Cloutier


From Church Suppers

★★★★★ 1 vote


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


1Preheat 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.
2. 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.
3. 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 Tomato Ricotta Bake

Regional Style: Italian