Cheesy Stuffed Tomatoes
Juicy heirloom tomatoes stuffed with a flavorful mixture of pistachios, golden raisins, and fresh mozzarella, seasoned with thyme and garlic. A delightful vegetarian main dish that combines fresh and Mediterranean flavors.
Ingredients
- •¼ cup raw pistachios
- •4 whole large heirloom tomatoes
- •to taste Kosher salt and pepper
- •1 clove garlic
- •2 Tbsp golden raisins
- •¼ cup extra-virgin olive oil
- •1 Tbsp thyme
- •8 oz fresh mozzarella
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
8 min
- 2.
Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
10 min
- 3.
Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
15 min
- 4.
Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.
45 min
