Lemon, Garlic, Cilantro Stuffed Tomatoes.

Total Time
35mins
Prep 15 mins
Cook 20 mins

From Rachael Ray.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Cut a very thin slice off both ends of tomatoes to create 4 flat bottoms. Then cut each tomato in half, making 4 cups. Use a melon baller to scoop the seeds and flesh from the tomato, leaving enough for the sides to hold their shape.
  3. Season tomatoes with salt and pepper.
  4. Combine ricotta, lemon, cilantro, parsley, garlic, scalions, parmigiano, and egg yolk.
  5. Divide between the 4 tomatoes, pushing into the cavities. drizzle olive oil over the tops and bake for 17 minutes until lightly brown and cooked through.

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