This dish is a feast for the eyes as well as for the stomach. It’s the perfect addition to your next dinner party and sure to impress every guest. Its bright tomato shell is stuffed to the brim with cheesy, earthy and walnut-y goodness!
4 beefsteak tomatoes, about 1 3/4 pounds
1/2 cup grated mozzarella
1/4 cup Italian-style bread crumbs
1/4 cup grated Parmesan
1/4 cup chopped Fisher® Chef’s Naturals Walnuts
1 clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Preheat oven to 375°F.
Cut a small slice off the top of each tomato; dice the tops reserving ¼ cup of diced tomatoes. Use a grapefruit knife or a spoon to gently hollow out the inside of the tomatoes, discarding the seeds and pulp and being careful not to puncture the outer shell.
Combine the reserved diced tomato, Mozzarella, breadcrumbs, Parmesan, walnuts, garlic and oregano in a medium bowl. Place tomato shells into an 8 x 8-inch baking pan. Fill tomatoes evenly with breading mixture. Drizzle with olive oil. Bake until the tops are browned and tomatoes are heated through or 20 minutes. Garnish with parsley, if desired. Serve immediately.