cW Recipes: Stuffed Tomatoes with Pistachio Pesto and Mozzarella
Allow the flavors of fall to ease you into this season. These anti-inflammatory dishes balance out the sweet, the savory, the acid and the spice and will have your friends and family feeling the love.

Serves 4

Recipe 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


  1. Heat oven to 350 F.
  2. 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.
  3. 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.
  4. 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.
  5. Add the tops back on to the tomatoes and drizzle with olive oil.
  6. Bake for 45-55 minutes. Let cool for 10 minutes before serving.


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