Preheat oven to 500 degrees. Slice the tops off your tomatoes and scoop the pulp out of the centers. Sprinkle the insides of the tomatoes well with salt and turn cut side down on a paper towel.

Remove the seeds and chop remaining pulp. Combine pulp with ricotta, cooked quinoa, corn, carrots, red onion, chives, garlic, hot sauce and salt.

Place tomatoes cut side up on a baking sheet. Roast for 7 to 8 minutes. Remove from oven and allow to cool slightly. Lower heat to 350 degrees.

Divide filling between tomatoes and sprinkle with Parmesan cheese. Cook for 10 to 12 minutes. Serve warm.