This side dish is impressive and delicious. Low-fat, part-skim ricotta is a great protein source if you are low on protein one night.2 vine-ripe tomatoes
2-3oz ricotta cheese
1 tbsp lemon juice
2 tbsp chopped basil
1 egg white
salt and pepper
1-2 tbsp parmesan cheese
Preheat oven to 375°. Remove tops of tomatoes and scoop out insides with a spoon, leaving a small cup. Let tomatoes sit upside down on a paper towel for 5-10 minutes.
In a small bowl, whisk ricotta, lemon juice, basil, egg white, salt and pepper. Fill tomatoes with mixture and top with 1 tbsp parmesan cheese each. Place on a baking sheet covered with tin-foil or parchment paper and cook for 20-25 minutes. Right before you take them out of the oven, turn on the broiler and let the top brown.
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