1 In a bowl, combine the ricotta, garlic, parmesan, pine nuts and chives, then season.
2 Cut the tops off the tomatoes and hollow out the inside with a spoon.
3 Stuff the tomatoes with the ricotta mixture, then cover with the tomato lids.
4 Heat the oven to 320°F (160°C), add the tomatoes to the dish and cook for 25 minutes.
5 Serve with a mixed green salad.
Tip: Before stuffing the tomatoes, you can salt the inside and invert them over a wire rack to remove moisture before cooking.