- 4 Roma tomatoes, cut in half, length-wise, seeded
- 1 heaping teaspoon (maybe closer to a tablespoon) ricotta cheese per tomato half
- 2 T chopped herbs (I used parsley and basil)
- salt and pepper
- two cloves garlic, minced
- one egg yolk
- olive oil
Cut, seed, stuff tomatoes. Top with breadcrumbs and drizzle with olive oil. Roast at 400 degrees until done.