Lemon, Garlic, Cilantro Stuffed Tomatoes.

1. 1

   Preheat oven to 400F.

2. 2

   Cut a very thin slice off both ends of tomatoes to create 4 flat bottoms.

3. 3

   Then cut each tomato in half, making 4 cups.

4. 4

   Use a melon baller to scoop the seeds and flesh from the tomato, leaving enough for the sides to hold their shape.

5. 5

   Season tomatoes with salt and pepper.

6. 6

   Combine ricotta, lemon, cilantro, parsley, garlic, scalions, parmigiano, and egg yolk.

7. 7

   Divide between the 4 tomatoes, pushing into the cavities.

8. 8

   drizzle olive oil over the tops and bake for 17 minutes until lightly brown and cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.