Cheesy Stuffed Tomatoes

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

Ingredients

4 servings

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

Preparation

  1. 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.

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