Baked Stuffed Roma Tomatoes

• 4 whole Ripe Roma Tomatoes
• 1/4 cups Ricotta Cheese
• 1/2 teaspoons Basil
• 1/2 teaspoons Oregano
• 3 Tablespoons Pecorino Romano Grated Cheese
• Olive Oil For Brushing
• Salt And Black Pepper To Taste
• 1/4 cups Your Favorite Tomato Or Marinara Sauce
• 3 Tablespoons Grated Mozzarella Cheese

1. Preheat oven to 400u0b0F.
2. On a clean work surface, cut tomatoes lengthwise and use a spoon to scoop out flesh and seeds.
3. In a mixing bowl, add ricotta cheese, basil, oregano, Pecorino Romano cheese, and stir well to mix.
4. Brush the inside of each tomato half with olive oil and sprinkle with salt and black pepper. Fill tomato halves with filling mixture in mixing bowl.
5. Place stuffed tomato halves in a deep nonstick baking dish. Add sauce, cover with aluminum foil, and bake 9-10 minutes. Remove from oven, remove foil, add mozzarella cheese on top of each and bake an additional 3-4 minutes.
6. Plate and enjoy!

tomatoes, ricotta cheese, basil, oregano, cheese, olive oil, salt, favorite tomato, mozzarella cheese

Taken from tastykitchen.com/recipes/sidedishes/baked-stuffed-roma-tomatoes/ (may not work)