Ricotta Stuffed Tomatoes

This is the perfect time to make this recipe....tomatoes, corn, zucchini....all ready right now! Either wait for the farmer's market on Saturday or head out to St. Leon Gardens or Cramptons (or if you're lucky to your own backyard) and pick up some fresh and local ingredients to make this recipe.

Serves 4

4 large tomatoes

1 egg

1/2 cup ricotta cheese

2 tablespoons red onion, finely chopped

2 tablespoon basil, chopped

2 tablespoons parmesan cheese

1 garlic clove, minced

1/2 cup corn kernels

1/2 cup zucchini, diced

Salt and Pepper

Preheat oven to 350F. Slice tops off tomatoes, and scoop out pulp of centers to make stuffable tomato shells; set aside. Discard half of the tomato pulp; remove seeds from and finely chop remaining half of pulp.

Whisk together egg and ricotta in medium bowl until smooth. Stir in red onion, basil, parmesan, and garlic. Add corn, zucchini, chopped tomato pulp; stir until combined. Season with salt and pepper.

Fill tomatoes just to top with 1/2 cup ricotta mixture, top with tomato top. Place in large baking dish.

Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving.

Note: If some of the ricotta mixture leaks out while cooking scrap it up off the pan and serve alongside the tomatoes. Zach likened it to Alfredo Sauce!

Adapted from Vegetarian Times