Baked Tomatoes with Herbed Ricotta & Toasted Seeds
These elegant baked tomatoes transform humble ingredients into a sophisticated dish that works equally well as a light starter, side dish, or vegetarian main. The gentle heat of the oven concentrates the tomatoes' natural sweetness while the herbed ricotta provides creamy richness. Toasted seeds add nutritional value and a delightful crunch that elevates the entire dish. This recipe showcases how simple techniques can create restaurant-quality results.
- DIFFICULTY: EASY
- 25 minutes (5 min prep + 20 min cook)
Ingredients
Serves: 4 as a starter or side
- 4 large, ripe tomatoes (about 150g each)
- 1 tsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- 200g fresh ricotta cheese
- 1 tbsp mixed fresh herbs, finely chopped (parsley, chives, dill, or basil)
- 2 tsp lemon zest, finely grated
- 2 tbsp sunflower or pumpkin seeds
- Optional: 1 tbsp honey for drizzling
- Optional: microgreens for garnish
Method
- Prepare the oven: Preheat to 200°C (fan 180°C) and position the rack in the center. Line a baking tray with parchment paper to prevent sticking and make cleanup easier. Choose tomatoes that are ripe but still firm enough to hold their shape when baked.
- Prepare tomatoes for baking: Select tomatoes that are similar in size for even cooking. Slice each tomato in half horizontally through the middle, creating two equal halves. Use a sharp knife to avoid crushing the delicate flesh. Place cut-side up on the prepared tray, ensuring they don’t touch each other.
- Season and oil: Drizzle the cut surfaces lightly with olive oil, using your fingers or a brush to ensure even coverage. Season each half with a pinch of salt and pepper – the salt will help draw out moisture and concentrate flavors during baking.
- Bake to perfection: Roast in the preheated oven for 18-20 minutes, or until the tomatoes are soft and slightly collapsed around the edges but still holding their shape. The surfaces should be lightly caramelized and the tomatoes should release their juices, which will concentrate into a flavorful base.
- Toast the seeds: While tomatoes bake, place seeds in a dry frying pan over medium heat. Shake the pan gently every few seconds to ensure even browning. Toast for 2-3 minutes until seeds start to pop or turn lightly golden and become fragrant. Remove immediately and transfer to a small bowl to cool – they’ll continue to crisp up as they cool.
- Create herbed ricotta: In a medium bowl, combine ricotta cheese, chopped herbs, and lemon zest. Mix gently until just combined – overmixing can make ricotta grainy. Season with a pinch of salt and pepper to taste. The mixture should be light, creamy, and fragrant with fresh herbs.
- Assemble with care: Place warm tomato halves on a serving platter, arranging them attractively. Using a spoon or small ice cream scoop, top each tomato half with a generous dollop of the herbed ricotta mixture. The contrast between the warm, caramelized tomatoes and cool, creamy ricotta is delightful.
- Final garnish: Sprinkle toasted seeds over each portion, pressing them lightly into the ricotta so they adhere. Drizzle with honey if using, and garnish with microgreens for an elegant presentation.
Storage: Best served immediately while tomatoes are warm, but can be prepared up to 2 hours ahead and served at room temperature.
Serving Suggestions: Serve on toasted sourdough or crusty bread as a light lunch, or pair with grilled meats or fish. These also make an excellent addition to a mezze platter or brunch spread.
Variations: Try different herb combinations like mint and oregano for a Mediterranean twist, or add crumbled feta to the ricotta for extra tanginess.
