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

How to Make Tomato Ricotta Bake


  1. 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.
  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

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About Tomato Ricotta Bake

Regional Style: Italian

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