This is not my last date.
I'm not opposed to dating a tomato and feel certain that one day I WILL date a tomato (or some other vegetable with legs). In fact, now that you mention it, hold on a second. I'll be right back.
If there IS a tomato in my future, could you at least make it a hot tomato? I mean, I'm not complaining but... haven't I suffered enough? Later, Charmaine
No dates. I'm not a machine, people. Let's cook instead. Join me, won't you?Cast of Characters: Roma Tomatoes, Ricotta, Garlic, Parsley, Basil, Dry Bread Crumbs and Parmesan Cheese
Scoop out the inner flesh of Roma tomatoes. How many? I dunno. As many as you want, silly.
Sprinkle the cut halves with salt and turn upside down on a kitchen cloth to extract the icky juices.I can't tell you why juices are icky. Personally, they've never done anything to me.
In a bowl mix one (1) Tablespoon of Ricotta per tomato half. Add a handful of chopped parsley and basil. Then add a bunch of chopped garlic and tons of salt and cracked pepper. (Ricotta is bland so it needs LOTS of salt.) If you have high blood pressure I apologize. I have high cholesterol but you don't see me complaining.
Fill with the mixture. So cute.
Hit each with a drizzle of olive oil and bake at 400 degrees until beautiful aromas arrive. This should take around 25 minutes.
Check 'em out. la la la. (Faints)
Sprinkle fresh herbs for shameless beauty points. (Faints again) Next time add extra Parmesan on top before you bake to achieve a hard Parmesan shell.
I'll be honest, the tomatoes are not really to die for but they're cute. Next time we are making Veal Scallopini with brown butter and capers which IS to die for. I was raised eating veal. I assume because my mother was attracted to the fact the baby cows had to suffer. But that's another post.
Cya. Gotta see a man about a Tomato.