Roasted Ricotta Tomatoes

Directions

1. 1
   Cut tomatoes in half, scoop out centers and discard.
2. 2
   Chop parsley and basil.
3. 3
   Mix ricotta, salt pepper, garlic, salt and pepper in bowl.
4. 4
   Fill each tomato half with roughly 1 tbsp of ricotta mixture.
5. 5
   Top each half with a little breadcrumbs.
6. 6
   Drizzle (or spray) with olive oil.
7. 7
   Bake at 400 for 25-30 minutes or until golden brown.