Ricotta Stuffed Tomatoes

Ingredients:

6 large
tomatoes
15 oz Hautly Ricotta cheese
½ cup Hautly Asiago cheese, shredded
4 tsp. olive oil
¼ tsp. each garlic, basil,
oregano
Salt and Pepper to taste
Parsley for garnish

Directions

Remove top of tomatoes. Gently scrape out pulp and seeds. Sprinkle
with salt and set upside down to dry. Preheat oven to 350°F. Blend the Ricotta and Asiago cheeses. Add the olive oil and
spices. Spoon the mixture into the tomatoes. Top with parsley. Bake in oven for approximately 20
minutes.