Ricotta Stuffed Beefsteak Tomatoes

Ingredients

• 12 oz. ricotta cheese

• 3-4 Beefsteak tomatoes

• 2 tbs Fresh basil, chopped

• 1 tbs Garlic, minced

• ¼ c Italian bread crumbs

• ⅓ c Parmesan cheese

• 1 tbs Olive oil

• 1 tsp salt

• ½ tsp pepper

Directions

1. Preheat the oven to 400º Fahrenheit.

2. Slice the top off of 4 beefsteak tomatoes and scoop out the insides. Lightly sprinkle the inside of the tomatoes with salt and place them upside down on a paper towel to drain excess moisture.

3. In a medium bowl, mix together ricotta, ⅓ cup of grated Parmesan cheese, 2 tbs of chopped basil, 1 tbs of minced garlic, 1 tsp of salt, and ½ tsp of pepper until well combined.

4. Spoon the ricotta mixture into each tomato, filling them to the top.

5. Top with ¼ cup of Italian breadcrumbs and a drizzle of 1 tbs olive oil.

6. Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes. Turn on broiler and broil on high until breadcrumbs are browned. Serve immediately.