Baked Stuffed Roma Tomatoes

Preheat oven to 400ºF.

On a clean work surface, cut tomatoes lengthwise and use a spoon to scoop out flesh and seeds.

In a mixing bowl, add ricotta cheese, basil, oregano, Pecorino Romano cheese, and stir well to mix.

Brush the inside of each tomato half with olive oil and sprinkle with salt and black pepper. Fill tomato halves with filling mixture in mixing bowl.

Place stuffed tomato halves in a deep nonstick baking dish. Add sauce, cover with aluminum foil, and bake 9–10 minutes. Remove from oven, remove foil, add mozzarella cheese on top of each and bake an additional 3–4 minutes.

Plate and enjoy!