Lemon, Garlic, Cilantro Stuffed Tomatoes.

• 2 beefsteak tomatoes
• 1 teaspoon salt and pepper
• 1 cup ricotta cheese
• 2 tablespoons lemon zest
• 14 cup fresh cilantro leaves, chopped
• 14 cup fresh parsley, chopped
• 2 garlic cloves, chopped
• 2 scallions, chopped
• 13 cup grated parmigiano-reggiano cheese
• 1 egg yolk
• 1 tablespoon olive oil

1. Preheat oven to 400F.
2. Cut a very thin slice off both ends of tomatoes to create 4 flat bottoms.
3. Then cut each tomato in half, making 4 cups.
4. Use a melon baller to scoop the seeds and flesh from the tomato, leaving enough for the sides to hold their shape.
5. Season tomatoes with salt and pepper.
6. Combine ricotta, lemon, cilantro, parsley, garlic, scalions, parmigiano, and egg yolk.
7. Divide between the 4 tomatoes, pushing into the cavities.
8. drizzle olive oil over the tops and bake for 17 minutes until lightly brown and cooked through.

beefsteak tomatoes, salt, ricotta cheese, lemon zest, cilantro, fresh parsley, garlic, scallions, cheese, egg yolk, olive oil

Taken from www.food.com/recipe/lemon-garlic-cilantro-stuffed-tomatoes-236073 (may not work)