Recipe courtesy of Food Network
Yield:
24 servings

Ingredients

Directions

Preheat oven to 350 degrees. Cut tops of tomatoes and, using small paring knife, remove seeds. In small bowl, combine ricotta, chives, salt & pepper. Using small spoon, fill each tomato with ricotta mixture. Place stuffed tomatoes on baking sheet & bake for 8 minutes or until warmed through. Serve warm.

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