Serves 4
ingredients
- 4 large heirloom or beefsteak tomatoes
- 1/2 cup salted pistachios, shelled
- 1/4 cup pine nut
- 1/2 teaspoon salt (plus more to season)
- 2 cloves of garlic, whole, peeled
- 2 tablespoons parmesan cheese, grated
- 1/4 cup fresh basil
- 1/2 teaspoon fresh or dried thyme
- 1/4 cup olive oil (plus more for drizzling)
- 3 tablespoons golden raisins, chopped
- 1 cup shredded mozzarella
Directions
- Heat oven to 350 F.
- Slice 1/2 inch off the top of each tomato. Save tops. Remove the seeds and juice. Season the insides of each tomato with salt and add to an 8-by-8 inch baking dish.
- In a food processor, add pistachios, pine nuts, garlic, parmesan, basil, thyme and olive oil. Pulse until well combined. Transfer to a bowl and add golden raisins.
- Spoon 1 tablespoon of the mixture into each tomato. Add shredded mozzarella cheese. Layer another spoonful of the mixture and another layer of mozzarella. Keep layering until the tomatoes are fully stuffed.
- Add the tops back on to the tomatoes and drizzle with olive oil.
- Bake for 45-55 minutes. Let cool for 10 minutes before serving.
