Serves 8

Ingredients

8 Roma Tomatoes (Heirloom or Farmers’ Market Tomatoes are best)
1 15 oz. Tub of Ricotta
2 Tablespoons Fresh Thyme
1/4 Cup Fresh Basil, Sliced thin, lightly Packed
1/4 Cup Fresh Chives, Sliced thin, lightly packed
1 Teaspoon Kosher Salt
1 Teaspoon Fresh Cracked Black Pepper
3/4 Cup Freshly Grated Parmesan Cheese

Directions

Preheat the oven to 375 degrees.

Wash tomatoes and slice off small sliver from base of tomato so it will sit upright.

Cut off the top third of each tomato. Discard.

Using a small spoon or melon baller, scrape out the center of the tomato, leaving the walls intact.

Combine the ricotta, thyme, basil, chives, salt and pepper in a small bowl and mix to combine. Season to taste.

Stuff each tomato with the ricotta mixture until it mounds slightly out of the top.

Place the stuffed tomatoes on a lined, non-stick sprayed baking sheet.

Divide the parmesan among the tomatoes by sprinkling it over the top to cover the ricotta filling.

Place in the oven for 15 minutes or until the parmesan is golden brown.

Delicious! Click here to download recipe.

To be served warm or room temperature. Can make 4 hours ahead until step 9. Refrigerate if not completed.

About Chef Meg:

Chef Meg Hall, is the founder of Made by Meg LLC - “Southern California’s Premier Boutique Catering Company!” A former financial advisor and Le Cordon Bleu graduate, Meg turned her love of cooking into a successful catering company. Ask anyone in Southern California's South Bay community who's been served a meal prepared by Chef Meg and they'll tell you: "It's just better because it's Made by Meg." Learn more about Chef Meg Hall on her website: http://www.meghall.com.