Baked Tomatoes with Walnuts


Great light dish to be served with salad and bread on a nice summer day.

Baked Tomatoes with Walnuts

Ingredients
  • 4 large tomatoes
  • ½ cup walnuts
  • ½ cup frozen peas
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tbsp basil
  • Salt and pepper to taste
  • 1 tbsp Parmesan cheese.
Directions
  1. Blanch the peas; bring water to boil. Add the peas and let boil for about one minute. Drain the peas and immediately immerse them in a bowl of ice water. Let the peas completely cool. Remove from water and allow to dry on a paper towel.
  2. Preheat the oven to 425 degrees.
  3. Slice the tops of the tomatoes and set the tops aside.
  4. Scoop out the tomato seeds with your fingers or a teaspoon.
  5. Lightly toast the walnuts in a pan (they burn quickly so be careful) and mix in the peas.
  6. Add the garlic, oil, balsamic vinegar and basil. Gently mix and season.
  7. Fill the scooped-out tomatoes with the walnut mix and with parmesan cheese.
  8. Put the tops back on the tomatoes and bake on the top shelf of the oven for 10-15 minutes.
  9. Serve with bread and salad.
Enjoy