1 large tomatosalt and pepper
1/2 cup ricotta cheese
flat-leaf parsley, chopped
1 garlic clove, chopped
green onion, chopped
1/8 cup + 2 teaspoons Parmesan cheese
1 egg white
Cut the tomato in half and scoop out the insides using a melon-ball scoop. Season the insides of the tomatoes with salt and pepper. Mix the rest of the ingredients together well and divide between the tomato cups. Bake in a preheated oven (450 degrees) for 20 minutes, or until tops are golden.
3 comments:
Oh wow. I'm doing a vegan cleanse right now and your tomatoes are really making me rethink this whole thing! haha! Welcome to TWD!
Thanks for the welcome teanna! I'm so excited to be apart of the TWD group! :)
These tomatoes look so TEMPTING!! I'm new to TWD, too and I'm finally finding some time to check out some other blogs. See you there! :)
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