Roma Tomatoes Stuffed with Ricotta and Basil

This is my take on a classic Italian combination: tomatoes, basil and mozzarella (or in this case, mozzarella's byproduct ricotta). It is a simple dish that works perfectly as appetizer, side or even a snack on its own.

Preheat the oven to 400. Start by mixing a small container of ricotta with 8-10 finely chopped basil leaves, the yolk from one egg and salt and pepper to taste. Take six to eight roma tomatoes (depending on size) and slice them in half lengthwise. Scoop out the inside of the tomatoes and pat the inside dry with a paper towel. Set aside.

Put a cup or so of breadcrumbs in a bowl, and set up a bit of an assembly line. Spoon the ricotta mixture into the tomato halves, filling them to the edge but not overfilling. Place the tomatoes in the breadcrumbs, cheese-side down, to coat the tops, then place on a baking dish. When all of the halves have been prepared in this manner, place the baking tray in the oven for 10-15 minutes, or until brown and delicious.