Stuffed Heirloom Plum Tomatoes

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From Robbie’s Recipe Collection

4 large plum tomatoes, halved lengthwise
1 clove garlic, minced
2 scallions, minced
1/2 cup chopped fresh basil
1/2 cup chopped fresh spinach
3/4 cup non-fat ricotta cheese
3 tbsp pine nuts

-Scoop out the center of the tomato halves.
-In a medium bowl, mix together garlic, scallions, basil, spinach, ricotta, salt, and pepper.
-Stuff the mixture into the tomatoes.
-Lightly spray a baking sheet with oil.
-Place the stuffed tomatoes on the sheet and sprinkle with pine nuts.
-Bake on lower rack of a 375 degree oven for 20-25 minutes, watching to see that the pine nuts do not become too brown.
-Serve immediately.