Roasted Roma Tomatoes with Homemade Red Pepper Ricotta

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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.

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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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

• 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!

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.

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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!!

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. 🙂

Thank you so much for visiting me here today in my Kudos Kitchen! 

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