Roasted Roma Tomatoes with Homemade Red Pepper Ricotta

Roasted Roma Tomatoes with Red Pepper Ricotta -

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 a little 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!

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. cheese cloth, strainer, a few bowls and a pot), and you’re good to go.

Roasted Roma Tomatoes with Red Pepper Ricotta -

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! 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.

*Note – 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 your ricotta and fill the roasted tomatoes as directed below. Still yummy, just quicker 🙂

Yield: 12 filled tomato halves

To make the ricotta:
4 cups whole milk
2 cups heavy cream
1/4 cup apple cider vinegar
pinch salt
1/4 teaspoon red pepper flakes (optional)

-In a large sauce pan over low heat, bring the milk and cream to just below a simmer *Note – watch it carefully and do not let the mixture boil or simmer. 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, stirring occasionally 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 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 properly drained.
-Once almost completely drained, place bowl, strainer and ricotta into the refrigerator to cool and firm.

For the tomatoes:
6 firm Roma (plum) tomatoes
Olive oil to drizzle
salt and pepper to taste
fresh basil leaves for garnish

Preheat oven to 300 degrees.
-Cut the tomatoes in half length wise and use a pairing knife and spoon to carefully scoop out the seeds and membrane.
-Place the cut seeded and cut tomatoes on a sheet pan and drizzle lightly with olive oil. Season with salt and pepper.
-Roast the tomatoes in a preheated 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.
-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 and chill until ready to serve or serve at room temperature.

Roasted Roma Tomatoes with Homemade Red Pepper Ricotta via

Tomato lovers, unite! How about pairing this recipe with pitcher full of spicy bloody Mary’s? Yes please 🙂

Bloody Mary painted pitcher and glass via
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome, and I can work from any photo or description you send my way.
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!

Until we eat again,


  1. 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 🙂

  2. 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!

  3. So glad my recent post inspired you to try this; I said it was easy and now you know it really, really is!

    • 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.

  4. I can't wait to try my hand at making homemade ricotta!! Beautiful photos!

  5. I have to commend you on your homemade ricotta. Looks perfect!

  6. 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!

  7. That homemade ricotta looks amazing!

  8. 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!

  9. 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!

  10. 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!

  11. 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.

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

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