Lemon, Garlic, And Cilantro Baked Stuffed Tomatoes

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 2 beefsteak tomatoes
• salt & freshly ground black pepper, to taste
• 1 cup ricotta cheese
• 2 tablespoons lemon zest (zest of 1 large lemon)
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup flat leaf parsley, chopped
• 2 garlic cloves, chopped
• 2 scallions, finely chopped
• 1/3 cup grated parmigiano-reggiano cheese
• 1 egg yolk
• extra virgin olive oil, for drizzling

Recipe

• 1 preheat oven to 450.
• 2 cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. then cut each tomato in half.
• 3 use a melon ball scoop to remove the seeds and guts from the wide fleshy side of each tomato cup, creating just enough room to hold the filling.
• 4 season the inside of the tomato cavities with salt and pepper.
• 5 in a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions and parmigiano-reggiano cheese. season with salt and pepper.
• 6 add the egg yolk and mix thoroughly.
• 7 divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon.
• 8 drizzle olive oil into a baking dish. arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes until lightly brown and cooked through.