Roasted Ricotta Tomatoes

From thepioneerwoman.com

8 Roma tomatoes, halved
¼ cup chopped Italian parsley
¼ cup chopped basil
2 cloves garlic, minced
1-1/2 cups ricotta cheese
1 cup bread crumbs
Sea salt to taste
Olive Oil

1. Heat oven to 400ºF.  Scoop out the insides of tomato halves with a spoon. Reserve tomato guts for juicing or another use. Sprinkle a little salt inside each tomato. Lay tomatoes face down on a clean dish towel.
2. Mix herbs with the ricotta cheese. Add salt and pepper to taste. Fill each tomato half with a heaping spoonful of the ricotta mixture.
3. Press each ricotta filled tomato half face down into the breadcrumbs and then place face up on a baking sheet. Drizzle each tomato with a little olive oil. Bake for 25-30 minutes until lightly browned.