Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes
- Ready In:
- 27mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- Preheat oven to 450.
- cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. Then cut each tomato in half.
- 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.
- Season the inside of the tomato cavities with salt and pepper.
- In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions and parmigiano-reggiano cheese. Season with salt and pepper.
- Add the egg yolk and mix thoroughly.
- Divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon.
- 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.
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RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog.
I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads.
I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.