Photo by Alex Lau, Prop Styling by Aneta Florczyk, Food Styling by Susie Theodorou
You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
- 4 servings
- 1/4 cup raw pistachios
- 4 large heirloom tomatoes (about 2 1/2 lb.)
- Kosher salt, freshly ground pepper
- 1 garlic clove, finely grated
- 2 Tbsp. chopped golden raisins
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 Tbsp. chopped thyme, plus 6 sprigs
- 8 oz. fresh mozzarella
- 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.
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