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These stuffed tomatoes are simply made with ricotta, herbs, and the tomatoes’ own juices. The tomato juice makes the mixture a soft shade of pink. You can use any kind of tomato of any size, but note that if you use a larger tomato, you will not use all of the reserved juices (you will still use all of the flesh). Small stuffed tomatoes make great appetizers. If you find that your ricotta mixture is too loose, you can add a piece of stale bread broken up into pieces.

8 medium sized tomatoes
1 cup ricotta cheese
2 tablespoons olive oil
2 scallions, finely chopped (white and pale green parts only)
½ teaspoon finely grated lemon zest
4-5 sage leaves, finely chopped
4-5 mint leaves, finely chopped
2 sprigs rosemary, finely chopped

Slice off the top eighth of each tomato flat across.
Scoop out the seeds and juice and reserve.
In a food processor, combine the ricotta, olive oil, scallion, zest, and herbs, as well as the reserved tomato seeds and juice. Puree until smooth. Season well with salt and pulse again.
Meanwhile, turn each tomato upside down, so that the juices drain.
Fill the tomatoes with the ricotta mixture and season with freshly cracked black peppercorns.
The sauce also makes a great topping for bread or sauce for pasta.

Makes 8 stuffed tomatoes.