Karen Druker

• 2 -3 tomatoes, cut in calf, stem end cut out
• ¾ -1 C. ricotta or cottage cheese
• 1 C. chopped fresh spinach
• ½ C. Parmesan cheese
• 1 Clove garlic, diced
• Salt, pepper, fresh or dried thyme or basil to taste

Mix cheese, spinach, garlic, herbs, and salt and pepper. Top each tomato half with two tablespoons ricotta mixture. Bake 10-15 minutes. Great with grilled steak, fish or chicken.  Serves 4-6.