Ricotta Stuffed Tomatoes

• 2 large tomatoes
• 1 cup ricotta cheese
• 2 tbsp parmesan
• salt and pepper to taste
• 3 tbsp olive oil
• 1 8-12 oz bag of fresh spinach leaves, chopped
• 1 8-10 oz can of diced tomatoes, drained
• 1 clove of garlic, minced
• 1/4 tbsp. basil and oregano

1. In a saute pan, heat the olive oil and garlic on medium heat until golden. Add spinach until it begins to wilt then add tomatoes and basil, oregeno and salt/pepper to taste. Once all are heated through and combined (approximately 5 minutes). Keep warm on low heat.
2. In a small bowl combine ricotta, parmesan and salt pepper to taste.
3. Slice tops off of the tomatoes then with a spoon carefully remove the seeds and flesh of the inside. Stuff centers with cheese mixture.
4. Place tomatoes on the center of individual plates and top with spinach mixture allowing it to surround the sides of the tomatoes.

tomatoes, ricotta cheese, parmesan, salt, olive oil, fresh spinach leaves, tomatoes, clove of garlic, basil

Taken from www.epicurious.com/recipes/member/views/ricotta-stuffed-tomatoes-1203079 (may not work)