**the orginal recipe came from 'the pioneer woman cooks', but this version is the one i adapted
you will need a spoon, paper towel, cutting board, sharp knife, medium mixing bowl, flat wide bowl, baking sheet, tinfoil, serving platter
yields 8 servings
8 roma tomatoes, halved
1/2 bunch fresh italian parsley
1/2 bunch fresh basil
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup cottage cheese
1/2 cup mozzarella cheese
1 cup italian bread crumbs
salt and pepper
preheat oven to 400 degrees.
wash and halve the tomatoes. scoop out and discard the seeds. remove any pulp necessary to form a nice rounded shell. sprinkle a bit of salt inside each tomato. lay the tomatoes face down on a clean paper towel.
mix ricotta cheese, cottage cheese and mozzarella cheese. salt and pepper to taste. chop herbs and garlic and add to ricotta. mix well.
fill each tomato with a heaping spoonful of the ricotta mixture.
pour bread crumbs into a flat dish. press each ricotta-filled tomato face down and then place face up on a tinfoiled baking sheet. drizzle each tomato with a bit of olive oil.
bake for 25-30 minutes. serve hot.