Stuffed Tomatoes:

8 Roma tomatoes, seeded and halved
1 cup of lowfat ricotta cheese
1 medium egg
1/4 cup parmesan cheese
1 tsp basil pesto and/or chopped basil
1 garlic clove, minced
a handful of chopped parsley
panko breadcrumbs for the top
olive oil for drizzling
Halve your tomatoes and put them upside down on paper towels to drain out all the moisture. Sprinkle with kosher salt.
Mix ricotta cheese, egg, parmesan cheese, pesto,
garlic and parsley in a bowl. This is your filling.
Spoon into tomato halves and sprinkle with panko
Drizzle olive oil on top and bake in a 400F oven for
25 minutes.
Let rest 10 minutes before serving.

stuffed tomato

Fixed Memorial Day Weekend with London Broil, 2010