Lemon, Garlic, Cilantro Stuffed Tomatoes.

"From Rachael Ray."
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 400°F.
  • 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.
  • Season tomatoes with salt and pepper.
  • Combine ricotta, lemon, cilantro, parsley, garlic, scalions, parmigiano, and egg yolk.
  • 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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