Tomatos stuffed with ricotta cream

Technical stages for Tomatos stuffed with ricotta cream :

• Cut the top off the tomatoes, scoop out the insides and sprinkle with salt.
• Leave them upside down for 30 minutes.
• Preheat your oven to th.7 (210°C).
• Mix the ricotta, olive oil, eggs and yolks. Add half parmesan, crumbled bread, salt, pepper and 2 pinches nutmeg.
• Wipe and stuff the tomatoes.
• Place them in a silicone roasting pan (or any other pan that was greased), slightly brush them with oil and sprinkle the remaining parmesan on top.
• Bake for 20 to 25 minutes.
• Serve in the pan, with or without the baked tops on the side.