Italian Stuffed Cherry Tomatoes

Ingredients

• 24  cherry tomatoes 
• 2 tablespoons basil fresh finely chopped
• 1 tablespoon seasoning italian
• 2 tablespoons marinated artichoke finely chopped
• 0.3 cup parmesan grated
• 1 cup part-skim ricotta 
• 2 tablespoons pepperoncini peppers finely chopped
• 2 tablespoons pinenuts 
• 8 servings salt and pepper 

Equipment

• bowl
• frying pan
• paper towels
• serrated knife

Directions

1. Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes.
2. Remove from skillet; chop.
3. Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon.
4. Place tomatoes, cut sides down, on a plate lined with paper towels.
5. In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.
6. To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.