Riccotta Stuffed Tomatoes

April 20, 9:56 AMHartford Cooking ExaminerDonna Breault

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What You Need:
4 large tomatoes
1 (15 ounce) container of ricotta cheese
1 large egg
1/2 cup of mozzarella cheese
2 tablespoons of fresh flat-leaf parsley, minced
2 tablespoons of fresh basil, minced
1 tablespoon of fresh cilantro, minced - (optional)
Salt to taste
Ground Black Pepper to taste

What to Do:
STEP 1) Preheat the oven to 400 degrees. Wash and dry the tomatoes. Cut just a tiny bit off of the bottoms of the tomatoes to give them balance when standing upright. Cut the tops off of the tomatoes and set the tops aside. Scoop out the insides of the tomatoes with a small spoon. (Be careful not too take out too much of the meat or it will split while cooking.) Set the tomatoes aside for now.

 
STEP 2) Mix the ricotta, egg, mozzarella, parsley, basil, cilantro, salt and pepper in a small bowl.

 
STEP 3) Time to stuff those tomatoes! Use a small spoon to fill the tomatoes with the ricotta mixture. (Do not fill them all the way to the top or they will spill over during the cooking process.) Putting the tops back on the tomatoes is optional; you can cook them without the tops if you like. Place the tomatoes close to each other in an appropriately sized baking pan. Bake for 10 to 15 minutes. Remove from the pan with a spatula or thongs and place on a plate. Serve warm.

 
STEP 4) Enjoy!