This dish makes a perfect side for a simple grilled steak any time of year. With the Surf and Turf Salad it’s a knockout!

　　

Ingredients

4 servings

　　2 beefsteak tomatoes

　　Salt and freshly ground black pepper

　　1 cup whole-milk ricotta cheese

　　Zest of 1 large lemon (2 tablespoons)

　　1/4 cup fresh cilantro leaves, chopped

　　3/4 cup fresh flat-leaf parsley, chopped

　　2 garlic cloves, chopped

　　2 scallions, finely chopped

　　1/3 cup grated Parmigiano-Reggiano

　　1 egg yolk

　　Extra-virgin olive oil (EVOO), for drizzling

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

For the baked stuffed tomatoes you will need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. Then cut each tomato in half, across, making 4 tomato cups.

　　

Step 3

To create a cavity, use a melon-ball scoop to remove the seeds and guts from the wide, fleshy side of each tomato cup. You don’t have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping, take some care not to rip through the bottoms of the cups. (If you do rip one, don’t worry, it is not the end of the world, just keep moving forward. That tomato will just be tricky to transfer to the plate.) Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.

　　

Step 4

In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, and Parmigiano cheese, then season with salt and pepper. Taste the mixutre. This is your last chance to adjust the seasoning. Once you’re happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon. Drizzle EVOO into a baking dish. Arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes, until lightly brown and cooked through.

　　Rachael Ray's 30-Minute Get Real Meals