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

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.