Stuffed Heirloom Tomatoes

I love all types of tomatoes, but this season I made it a point to become more familiar with heirloom tomatoes. The variety of colors is spectacular, and some even have patterns, like these [pictured above] I used for this recipe. These tomatoes make a pretty presentation.

Here I used a nut-based mixture but the sky is the limit for making a delicious mixture to stuff tomatoes. For easy entertaining, make a platter full of stuffed grape or cherry tomatoes to serve as an appetizer, or use medium to large tomatoes – like I did – to make a meal of it.

Stuffed Heirloom Tomatoes

4 large heirloom tomatoes, washed, tops cut off, and center carved out
2 cups cashew nuts, soaked and rinsed
2 cups kale, washed and torn into small pieces
1 cup fresh parsley, washed
3 garlic cloves, peeled and roughly chopped
¼ cup onions, peeled and roughly chopped
¼ cup extra virgin olive oil
Sea salt and pepper to taste
Season the inside of each tomato with a pinch of salt and pepper, and set aside. In a food processor, add all the remaining ingredients [cashews, kale, parsley, garlic, onions, extra virgin olive oil, sea salt and pepper] and process until thoroughly combined. Stuff each tomato with the cashew-kale mixture.

Serve garnished with fresh parsley leaves.

This recipe can be made a day in advance, cover and store in a refrigerator. Bring to room temperature before serving.

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