Ricotta Herb Stuffed Manicotti
This vegetarian recipe uses creamy ricotta cheese (preferably whole milk), most any cheese, and whatever herbs are in your garden--in our case, basil, parsley and chives. Pesto would be terrific in it...
Have a bumper crop of tomatoes? Try slow drying them in the oven.
Ingredients
- Roma, Beefsteaks or cherry tomatoes
- Olive oil
- kosher salt
- sugar
- Fresh oregano or basil leaves
Preparation
Preheat oven to 275.
Cut cherry or other small meaty tomatoes in half, and large ones in half slices. Place on a foil-lined baking sheet. Drizzle with olive oil, salt and sugar. Toss well. Flatten to single layer. Bake for 2-4 hours until dried out and a bit shriveled. Cool and place in a jar with fresh oregano or basil and drizzle with additional olive oil. Seal and store in regrigerator. Let come to room temperature to use.
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