Cheesy Stuffed Tomatoes

Name: Cheesy Stuffed Tomatoes
Ingredients: ¼ cup raw pistachios; 4 large heirloom tomatoes (about 2½ lb.); Kosher salt, freshly ground pepper; 1 garlic clove, finely grated; 2 Tbsp. chopped golden raisins; ¼ cup extra-virgin olive oil, plus more for drizzling; 1 Tbsp. chopped thyme, plus 6 sprigs; 8 oz. fresh mozzarella

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Servings: 4

Cost: $12.59 /serving

Author : Andy Baraghani

tomato mozzarella ricotta

Ingredients

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¼ cup raw pistachios4 large heirloom tomatoes (about 2½ lb.)Kosher salt, freshly ground pepper1 garlic clove, finely grated2 Tbsp. chopped golden raisins¼ cup extra-virgin olive oil, plus more for drizzling1 Tbsp. chopped thyme, plus 6 sprigs8 oz. fresh mozzarella

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Instructions

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Step 1

Preheat oven to 350°. 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°.

Step 2

Slice about ½" 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).

Step 3

Mix pistachios, garlic, raisins, ¼ 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).

Step 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.