Yield: 24

24 large cherry tomatoes
3/4 c whole milk ricotta cheese
2 Tbs. fresh chives, finely chopped
1 tsp salt
freshly ground black pepper

Directions:

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