Cheesy Stuffed Tomatoes

Name: Cheesy Stuffed Tomatoes
Yield: 4 servings
Ingredients: 1 1/4 cup raw pistachios; 1 4 large heirloom tomatoes (about 2 1/2 lb.); 1 Kosher salt, freshly ground pepper; 1 1 garlic clove, finely grated; 1 2 Tbsp. chopped golden raisins; 1 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 1 Tbsp. chopped thyme, plus 6 sprigs; 1 8 oz. fresh mozzarella

From the kitchen of Carly

Heirloom tomatoes hollowed and packed with creamy mozzarella, toasted pistachios, golden raisins, and thyme. The filling is bright, nutty, and just salty enough to cut through the richness. Roast until the tomato walls soften and the cheese melts into every crevice.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup raw pistachios
14 large heirloom tomatoes (about 2 1/2 lb.)
1Kosher salt, freshly ground pepper
11 garlic clove, finely grated
12 Tbsp. chopped golden raisins
11/4 cup extra-virgin olive oil, plus more for drizzling
11 Tbsp. chopped thyme, plus 6 sprigs
18 oz. fresh mozzarella

Instructions

Preheat oven to 350°F. 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°F.
Slice about 1/2" 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).
Mix pistachios, garlic, raisins, 1/4 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).
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.