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Roasted Roma Tomatoes with Homemade Red Pepper Ricotta

Roasted Roma Tomatoes with Homemade Red Pepper Ricotta are a thing of beauty! They’re easy to make, delicious to eat, and look just about perfect on a breakfast or buffet table.

A vertical closeup of Roasted Roma Tomatoes with Homemade Red Pepper Ricotta in a bowl and stuffed into the tomatoes themselves.

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.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Roasted Roma Tomatoes with Homemade Ricotta Cheese is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

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A tray of Roasted Roma Tomatoes in the background and a plate of Roasted Roma Tomatoes with Homemade Red Pepper Ricotta in the foreground with black pepper and basil.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

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!

Can store-bought ricotta cheese 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.
A direct overhead photo of Homemade Red Pepper Ricotta Cheese stuffed into Roasted Roma Tomatoes along with fresh basil leaves as garnish.

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.

A closeup horizontal photo of Italian Roasted Plum Tomatoes with breadcrumbs and parsley.

*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!

A slice of Homemade Honey Ricotta Yeast Bread with butter

*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!!

A vertical closeup along with a title text overlay graphic for Roasted Roma Tomatoes with Homemade Red Pepper Ricotta

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Roasted Roma Tomatoes with Homemade Red Pepper Ricotta.

 

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Renee – Kudos Kitchen
Roasted Roma Tomatoes with Homemade Red Pepper Ricotta are a thing of beauty! They're easy to make, delicious to eat, and look just about perfect on a breakfast or buffet table.
5 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
chill time 1 hr
Total Time 2 hrs
Course BBQ Side dish, Vegetables, Vegetables – Side Dish
Servings 12 servings
Calories 193 kcal

Ingredients
  

For the homemade the ricotta:

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/4 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:

  • 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.

Nutrition

Serving: 1servingCalories: 193kcalCarbohydrates: 6gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 62mgSodium: 52mgPotassium: 214mgFiber: 1gSugar: 5gVitamin A: 973IUVitamin C: 4mgCalcium: 121mgIron: 1mg
Keyword homamade ricotta cheese, roasted plum tomatoes, roasted roma tomatoes with homemade red pepper ricotta
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Recipe Rating




Hanna

Thursday 29th of July 2021

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

Thursday 29th of July 2021

It's totally easy and doable, Hanna. Enjoy. I know you will :) Renee

Katie

Wednesday 28th of July 2021

These have all the delicious flavors that I love most. The little bit of acid really makes these shine!

Liz

Wednesday 28th of July 2021

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

Tuesday 27th of July 2021

I have looked and looked, but must be having a senior moment… what temp do you roast at?

Renée

Wednesday 28th of July 2021

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

Monday 23rd of June 2014

YUM! This looks so incredible. What a great homemade idea!