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24 large cherry tomatoes
3/4 cup whole milk ricotta cheese
2 tablespoons fresh chives, finely chopped
1 teaspoon salt
Freshly ground black pepper
Preheat oven to 350º F. Cut tops of tomatoes and, using a small paring knife, remove seeds. In small bowl, combine ricotta, chives, salt, and pepper. Using small spoon, fill each tomato with ricotta mixture.
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