Roasted Tomatoes with Herbed Ricotta and Walnuts

Roasted Tomatoes with Herbed Ricotta and Walnuts

Preparation Time start to finish: 2 1/2 hours (30 minutes active)

Servings: 4


  • 4 large tomatoes, halved and cored
  • 1/4 teaspoon salt
  • 1/2 teaspoon Splenda
  • 1/4 teaspoon ground white pepper
  • 1 cup ricotta cheese – [not Plan A – but this is only 2 grams of carbs per serving]
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 1/4 cup chopped toasted walnuts [To toast raw nuts, place them on a dry baking sheet and roast for 10 to 12 minutes at 350 F. Keep a close eye on them because they go from toasted to burnt very quickly.]
  • Balsamic vinegar (optional)


  • Heat the oven to 325 F. Place a wire rack over a rimmed baking sheet. Spray the rack with cooking spray.
  • Arrange the tomatoes on the rack, cut sides up. Sprinkle the tomatoes with the salt, Splenda and white pepper. Roast for 1 hour. Flip the tomatoes over and roast for another hour, or until the tomatoes are soft, wrinkly and have shrunken considerably in size.
  • While the tomatoes are roasting, in a medium bowl stir together the ricotta, basil, thyme and oregano. Set aside to allow the flavors to meld.
  • Serve the herbed ricotta alongside the roasted tomato halves. Sprinkle with toasted walnuts and drizzle lightly with balsamic vinegar, if using.

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