Baked Stuffed Tomatoes with Herbs and Cashews

This is a delicious twist on baked, stuffed tomatoes. It’s easy and a very surprising combination of textures and flavors.

Serves: 4Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 4 ripe, medium-sized tomatoes
  • 4 tsp. olive oil
  • 1 small red onion, peeled and minced
  • 1⁄2 cup finely chopped cashews
  • 1 cup fresh breadcrumbs
  • 1 tsp. dried thyme
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 2 Tbsp. lemon juice

Directions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with nonstick spray. Cut the tops off the tomatoes and remove seeds and pulp with a melon ball maker or grapefruit spoon.
  • Cut the tops off tomatoes and remove seeds and pulp with a melon ball maker or grapefruit spoon. Arrange tomatoes on the prepared baking sheet. Heat the olive oil in a large sauté pan over medium flame.
  • Heat olive oil in a large sauté pan over medium heat. Add onion, cashews, and breadcrumbs. Sauté for 4 to 5 minutes. Remove from heat, stir in salt, pepper, thyme, and lemon juice, and spoon mixture into tomato shells.
  • Bake for 40 minutes. Cool slightly and serve.