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1
Preheat the oven to 450F.
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2
For the baked stuffed tomatoes you will need to make 4 tomato cups out of your 2 tomatoes.
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3
To do so, cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms.
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4
Then cut each tomato in half, across, making 4 tomato cups.
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5
To create a cavity, use a melon-ball scoop to remove the seeds and guts from the wide, fleshy side of each tomato cup.
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6
You dont have to be too fussy about this.
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7
You are just trying to create enough room to hold the filling.
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8
When scooping, take some care not to rip through the bottoms of the cups.
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9
(If you do rip one, dont worry, it is not the end of the world, just keep moving forward.
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10
That tomato will just be tricky to transfer to the plate.)
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11
Season the inside of the tomato cavities with salt and pepper.
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12
Reserve the seasoned tomato cups while you make the filling.
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13
In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, and Parmigiano cheese, then season with salt and pepper.
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14
Taste the mixutre.
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15
This is your last chance to adjust the seasoning.
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16
Once youre happy with the flavor, add the egg yolk and mix thoroughly.
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17
Divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon.
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18
Drizzle EVOO into a baking dish.
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19
Arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes, until lightly brown and cooked through.
