Ricotta Stuffed Roma Tomatoes

Standard
  • 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
  • breadcrumbs
  • olive oil

Cut, seed, stuff tomatoes. Top with breadcrumbs and drizzle with olive oil. Roast at 400 degrees until done.

 

 

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