-
1
Preheat oven 450 degrees F.
-
2
For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes.
-
3
To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms.
-
4
Then cut each tomato in half across its circumference.
-
5
You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups.
-
6
To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup.
-
7
You don't have to be too fussy about this.
-
8
You are just trying to create enough room to hold the filling.
-
9
When scooping take some care not to puncture through the bottoms of the cups.
-
10
If you do puncture it, don't worry, it is not the end of the world, just keep moving forward.
-
11
Season the inside of the tomato cavities with salt and pepper.
-
12
Reserve the seasoned tomato cups while you make the filling.
-
13
In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper.
-
14
Taste the mixture.
-
15
This is your last chance to adjust the seasoning.
-
16
Once you're happy with the flavor, add the egg yolk and mix thoroughly.
-
17
Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon.
-
18
Drizzle some extra-virgin olive oil into a baking dish.
-
19
Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes.
-
20
The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.
