neurological dryer lint

i've been walking around for a week with a tasty stuffing and nothing to stuff it into. ever had that problem?

specifically, some ricotta, basil, and a baguette. i was a bit bored with stuffed pasta... feeling uninspired (think i'll start a fire) i let it sit, until today at work, when over lunch my coworker ben threw out the idea: peppers. i took it a step further - stuffed tomatoes, a medium in which i have always wanted to experiment. the blueprint:

three large ripe tomatoes
1 cup ricotta cheese
1 cup mozzarella cheese
1/2 cup shredded parmesan
1 cup fresh breadcrumbs
8 fresh basil leaves
1 clove garlic
1 Tbsp extra virgin olive oil
1 tsp balsamic vinegar

chop the tops off of your tomatoes and hollow them out. put your breadcrumbs (or your day-old bread, pre-breadcrumb stage) and three of your basil leaves, torn into very small pieces, into a food processor and chop until the herbs are fully mixed in. remove 1/3 of the breadcrumbs and set in a bowl. add the rest of the ingredients to the processor (add a dash of crushed red pepper if you're feeling spicy). pulse 8-10 times to bring it together.

liberally salt the inside of the tomatoes, and then fill with the mixture. top with the remaining breadcrumbs. drizzle a little more olive oil over the tomatoes. bake for 20 minutes at 350 - i used a toaster oven and switched to broil with 5 minutes left to brown the topping... probably wouldn't have turned out as dark on top if i had used a regular oven. still, they satisified.