Cut Roma tomatoes in half lengthwise and remove the soft stuff to make a shell.
Sprinkle the inside of each tomato with some salt and then transfer them, face down, to a clean towel. This helps dry the tomatoes out a little.
Mince parsley, basil and garlic, add to the ricotta, seasoning with salt and pepper and mix well. (remember that ricotta is unsalted, so be sure to taste while adding salt and pepper so you don’t underseason)
Stuff the tomatoes .
Dip the Ricotta-filled tomatoes face down into the cracker crumbs for a nice coating and place on a cookie sheet
Drizzle some olive oil on each tomato so the crumbs brown nicely. Add a little more salt and pepper since the bread crumbs aren’t seasoned.
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