-
1
Preheat the oven to 350F.
-
2
Lightly oil an ovenproof glass baking dish large enough to hold the tomatoes snugly in 1 layer.
-
3
Cut the crowns off the tomatoes and set aside.
-
4
Carefully scoop out the pulp without puncturing the tomato skins.
-
5
Place the pulp in a food processor.
-
6
Salt the tomatoes lightly on the inside and set aside upside down on a tray lined with paper towels to drain.
-
7
Bring a medium pot of salted water to a rolling boil and blanch the cauliflower until soft, about 8 minutes.
-
8
Remove and drain in a colander.
-
9
Add the cooked cauliflower to the tomato pulp and olive oil in the food processor.
-
10
Process until just pureed.
-
11
Add the feta, ricotta, and mint and pulse to combine.
-
12
Add the cream in tablespoon increments, pulsing on and off until the mixture is smooth and creamy.
-
13
Add the lemon juice and then the egg, pulsing after each addition.
-
14
Add pepper to taste.
-
15
Fill each tomato with the cauliflower mixture.
-
16
Place the caps gently back on the tomatoes without pressing down.
-
17
Place in the baking pan, cover with aluminum foil, and bake for about 40 minutes, until the tomatoes are tender and the filling is set.
-
18
Remove from the oven, cool slightly, and serve.
