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: 20 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 4


  • 4 ripe, medium-sized tomatoes
  • 4 tsp. olive oil
  • 1 small red onion, peeled and minced
  • ½ cup finely chopped cashews
  • 1 cup fresh bread crumbs
  • 1 tsp. dried thyme
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 2 Tbsp. lemon juice


  • Preheat oven to 350°F. Prepare a baking pan with parchment paper or nonstick spray. Cut the tops off the tomatoes and remove seeds and pulp with a melon ball maker or grapefruit spoon.
  • Arrange the tomatoes on the baking sheet. Heat the olive oil in a large sauté pan over medium flame.
  • Add the ingredients listed one by one. Cook for 4–5 minutes and then pile into tomato shells.
  • Bake for 40 minutes.