Herb-Ricotta Stuffed Heirloom Tomatoes

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Juicy tomatoes stuffed with lemon-herb ricotta, roasted until golden and creamy. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs heirloom tomatoes, part-skim ricotta cheese, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, about 1.5 lbs total heirloom tomatoes
• 1/2 cup part-skim ricotta cheese
• 1, zest only lemon
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp, finely chopped fresh chives
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut tops off 4 medium heirloom tomatoes, then carefully scoop out insides (reserve pulp for another use), leaving 1/4-inch thick shells.
2. Step 2: In a small bowl, combine 1/2 cup ricotta cheese, 1 tbsp lemon zest, 2 tbsp chopped parsley, 1 tbsp chopped chives, 1/4 tsp salt, and 1/4 tsp black pepper; mix until smooth and creamy.
3. Step 3: Spoon ricotta mixture evenly into each tomato shell, filling to the brim without overflowing.
4. Step 4: Place stuffed tomatoes in a baking dish, drizzle with 1 tbsp olive oil, and bake for 25-30 minutes until tomatoes are tender and filling is set with golden edges.
5. Step 5: Remove from oven, garnish with additional fresh herbs, and serve warm.