Roasted Roma tomatoes stuffed with Homemade Ricotta Cheese are a thing of beauty! They're easy to make, delicious to eat, and look just about perfect on a breakfast or buffet table.
If you think it's difficult to make your own ricotta cheese at home, you'll be pleasantly surprised at just how easy it is to make, and delicious it is to eat!
I originally shared this recipe in 2014. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- What I wrote about this recipe back in 2014:
- Is it easy to make homemade ricotta cheese?
- What are the keys to making homemade ricotta cheese?
- Can store-bought ricotta be used for this recipe?
- The easy step-by-step photo instructions:
- Additional recipes using tomatoes and/or ricotta cheese:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
- whole milk
- heavy cream
- red pepper flakes
- apple cider vinegar
- roma (plum) tomatoes
- olive oil
- salt and pepper
- fresh basil leaves (optional)
Kitchen tools and equipment needed:
- cheesecloth
- small saucepan
- measuring cups and spoons
- wooden spoon
- strainer
- mixing bowls
- spatula
- chef's knife
- cutting board
- baking sheet
- parcement paper
- plastic wrap
What I wrote about this recipe back in 2014:
I've wanted to make my own homemade ricotta cheese for a long, long time and the other day I finally did!
Naturally, I needed to add my own spin to it so I decided to spice it up with red pepper flakes.
From there I filled some roasted Roma tomatoes with the creamy, cheesy goodness which made it truly special.
Roasted Roma Tomatoes with Red Pepper Ricotta is my completed dish and one that I instantly fell in love with. I hope you do too!
Is it easy to make homemade ricotta cheese?
If you're feeling intimidated by making your own ricotta cheese, I have a little secret for you....it's really easy to make!
All you need is the proper kitchen equipment (i.e. cheesecloth, strainer, a few bowls, and a saucepan), and you're good to go.
What are the keys to making homemade ricotta cheese?
The key to making homemade ricotta is patience and knowing when to take the pot off the heat.
Once you've done that, you're good, although you'll think you've messed up because it will be so thin and runny.
Be patient.
Straining the curds is the key...along with refrigeration.
Once cold, your ricotta will firm up and become a thing of beauty.
My recipe and method for making homemade ricotta may be a bit different and unusual, but this is what worked for me and I'm happy to share it with you!
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Can store-bought ricotta be used for this recipe?
Sure thing. The choice is yours!
Should you decide you want to make this recipe with store-bought ricotta, GO FOR IT!
Just stir a pinch or two of red pepper flakes into the ricotta cheese and fill the roasted tomatoes as directed below.
Still yummy, just a whole lot quicker! 🙂
The easy step-by-step photo instructions:
- Cut the tomatoes in half lengthwise and use a paring knife and spoon to carefully scoop out the seeds and membrane.
- Place the cut seeded and cut tomatoes on a sheet pan and drizzle with olive oil. Season with salt and pepper.
- Roast the tomatoes in a preheated 325-degree Fahrenheit oven for approximately 30 minutes. *Note - Cooking the tomatoes longer will cause the tomatoes to collapse and they'll no longer be able to hold the filling.
- Remove and cool completely at room temperature.
- In a large saucepan over low heat, bring the milk and cream to just below a simmer *Note - watch carefully and do not let the mixture boil or simmer. *NOTE - You're looking for warm to the touch.
- Stir in the apple cider vinegar, salt, and red pepper flakes (you'll notice curds forming almost immediately).
- Cook on low, occasionally stirring for about 4-5 minutes. *Note - it will be very thin, like watery oatmeal.
- Turn off the heat and allow the curds to sit and cool for about 5-10 minutes.
- Meanwhile, fold a large piece of cheesecloth and place it into a strainer over a bowl large bowl.
- Pour the curds and whey (the remaining liquid) into the strainer with the cheesecloth and allow the curds to drain. *Note - this will take quite a long time (at least 30 minutes) and will require you to discard the whey (liquid) in the bowl several times until the ricotta has adequately drained.
- Once almost completely drained, place bowl, strainer, and ricotta into the refrigerator to cool and firm.
Additional recipes using tomatoes and/or ricotta cheese:
*Italian Roasted Plum Tomatoes (shown below, and featured in the video)
Italian Roasted Plum Tomatoes are sweet, soft, crunchy, and deliciously seasoned. They’ll make a perfect bbq side dish for just about anything you can imagine, and they’ll even be as tasty as heck for breakfast or brunch.
*Roasted Tomato Bacon Basil Linguine (not shown)
If you can turn on the oven and boil water, then you’ll be successful at making this delicious family favorite Roasted Garden Fresh Tomato Bacon Basil Linguine.
*Whole Wheat Honey Ricotta Bread (shown below)
The texture and taste of this homemade Whole Wheat Honey Ricotta Bread is outstanding! And wait until you smell it baking in the oven!
*Lemon Ricotta Cake with Blueberries (not shown)
Lemon Ricotta Cake with Blueberries is an easy cake to make. It has a creamy texture, a light lemony flavor, and it takes advantage of springtime’s bounty of beautiful blueberries.
*Roasted Roma Tomatoes with Homemade Red Pepper Ricotta (shown below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Homemade Ricotta Cheese
Ingredients
For the homemade the ricotta:
- 4 cups whole milk
- 2 cups heavy cream
- ¼ cup apple cider vinegar
- pinch salt
For the roasted tomatoes:
- 6 firm Roma plum tomatoes
- Olive oil to drizzle
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
To make the homemade ricotta cheese:
- In a large saucepan over low heat, bring the milk and cream to just below a simmer *Note - watch carefully and do not let the mixture boil or simmer. *NOTE - You're looking for warm to the touch.
- Stir in the apple cider vinegar, salt, and red pepper flakes (you'll notice curds forming almost immediately).
- Cook on low, occasionally stirring for about 4-5 minutes. *Note - it will be very thin, like watery oatmeal.
- Turn off the heat and allow the curds to sit and cool for about 5-10 minutes.
- Meanwhile, fold a large piece of cheesecloth and place it into a strainer over a bowl large bowl.
- Pour the curds and whey (the remaining liquid) into the strainer with the cheesecloth and allow the curds to drain. *Note - this will take quite a long time (at least 30 minutes) and will require you to discard the whey (liquid) in the bowl several times until the ricotta has adequately drained.
- Once almost completely drained, place bowl, strainer, and ricotta into the refrigerator to cool and firm.
To make the roasted tomatoes:
- Carefully scoop out the seeds and membrane.
- Place the cut seeded and cut tomatoes on a sheet pan and drizzle with olive oil. Season with salt and pepper.
- Roast the tomatoes in a preheated 325-degree Fahrenheit oven for approximately 30 minutes. *Note - Cooking the tomatoes longer will cause the tomatoes to collapse and won't be able to hold the filling.
- Remove and cool completely at room temperature.
- Once cool, fill each roasted tomato with a nice scoop of the red pepper ricotta and top with a pinch of black pepper.
- Garnish with fresh basil leaves (if desired) and chill until ready to serve, or serve at room temperature.
Notes
Nutrition
I sincerely hope you've enjoyed today's stuffed tomato side dish/appetizer recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Hanna says
I've never made my own ricotta cheese but this makes it look doable! Thanks for all the tips, I can't wait to try!
Renée says
It's totally easy and doable, Hanna.
Enjoy. I know you will 🙂
Renee
Katie says
These have all the delicious flavors that I love most. The little bit of acid really makes these shine!
Liz says
I have all of these ingredients on hand so I'm making this with our dinner tonight! It's going to be so lovely!
Susan M Czerniewski says
I have looked and looked, but must be having a senior moment… what temp do you roast at?
Renée says
Hi, Susan!
Trust me...it's not your senior moment...it's mine!!
Cook the tomatoes at 325-degrees Fahrenheit.
Sorry that I omitted that very important detail.
I've since fixed it in the recipe card.
Thanks for being so kind in pointing out my error.
I appreciate it.
-Renee
Julie says
YUM! This looks so incredible. What a great homemade idea!
Nutmeg Nanny says
I LOVE that you did this all from scratch. I have been dying to make my own cheese. I need to pull the trigger and get it done.
Nikki says
The last time I made ricotta, I was in culinary school! I'll trymyhand at it again, using your post (and perhaps a bloody Mary) as my guide!
Isabelle @ Crumb says
This looks like just my kind of appetizer... simple and not too fussy, and designed to show off the loveliness of the ingredients.
I've been meaning to try my hand at making homemade ricotta for a while and this looks like the perfect excuse to get around to it, especially once the local tomato crop comes in a little later in the summer. Can't wait!
foody schmoody says
Making ricotta is on my to do list this summer. I'm determined to make it and also mozzarella. Thanks for giving me the push I need to see it's possible!
Angie says
That homemade ricotta looks amazing!
Lana@NeverEnoughThyme says
It is really easy, isn't it? And there's just no comparison in taste with purchased. One of things that you wonder why you don't do more often!
Ginny McMeans says
I have to commend you on your homemade ricotta. Looks perfect!
Angie Barrett says
I can't wait to try my hand at making homemade ricotta!! Beautiful photos!
Barb | Creative Culinary says
So glad my recent post inspired you to try this; I said it was easy and now you know it really, really is!
Renee Goerger says
Thank you, Barb. You did inspire me to make my own ricotta, and I even purchased the One Hour Cheese cookbook. However, I veered a long way from the ricotta recipe in the book which is why I didn't mention it in my post. I'm looking forward to trying other recipes from it.
Savory Experiments says
I've made ricotta at home before, but not using this method or the addition of red pepper flakes. I'm putting this on my list of things to try!
Ashley @ Wishes and Dishes says
Yea I am one of those intimidated by making ricotta cheese. I give you a lot of credit! I would love to try it sometime and I do have all the equipment to do it! I always have cheese cloth on hand for when I make sticky rice 🙂