Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

2 beefsteak tomatoes

Salt and freshly ground black pepper

1 cup whole milk ricotta cheese

1 large lemon, zested, about 2 tablespoons

1/4 cup chopped fresh cilantro leaves

3/4 cup flat-leaf parsley, chopped

2 cloves garlic, chopped

2 scallions, finely chopped

1/3 cup grated Parmigiano-Reggiano

1 egg yolk

Extra-virgin olive oil, for drizzling

Preheat oven 450 degrees F.

You need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. Use a spoon scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup.

In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

This recipe comes from Rachel Ray!