Grilled Stuffed Tomatoes

Fresh homegrown tomatoes are best for this grilled stuffed tomatoes recipe, but if it out of season, choose vine ripened tomatoes if they're available.

Tomatoes that are about three inches in diameter are perfect for this recipe. For the best flavor, they should be ripe, but not over-ripe or they won't hold up well to the heat of the grill.

Grilled Stuffed Tomatoes

Eight firm, ripe round tomatoes
Two pounds of ricotta cheese
One whole egg
Two tablespoons fresh parsley, chopped
One tablespoon fresh marjoram, chopped
One tablespoon fresh basil, chopped
Eight whole basil leaves (for garnish)
One teaspoon garlic, chopped
Olive oil
Salt and pepper

Cut the tops from the tomatoes and scoop out the inside, leaving a hollow shell of a tomato. Season the inside of the tomato with a sprinkle of salt and pepper.

Combine the cheese, chopped herbs, egg and garlic. Fill the hollowed out tomatoes with this mixture, then drizzle the tomatoes with olive oil. Place in the preheated grill using indirect heat to cook until the filling has firmed. Remove and top each with a whole basil leaf before serving.

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