Remove the inside of the tomatoes. Sprinkle with salt and let drain on paper towel for 20 minutes. Meanwhile, beat together eggs, chives, ricotta cheese and milk. Place tomatoes on a baking sheet and sprinkle the inside with the parmesan cheese. Fill each tomato with egg mixture. Mix together cream and tomato paste, top each tomato with about a Tbsp of this mixture and sprinkle with parmesan cheese. Bake @ 400 degrees for approx. 20-30 minutes or until eggs are set. Yield: Serves 6
Variation: add sautéed vegetables to the egg mixture.