Hazelnut Stuffed Roasted Tomatoes

Yield: 6 servings

6 medium tomatoes
1/2 tsp. salt
2/3 cup hazelnuts, toasted, skin removed, diced
2/3 cup Parmesan cheese, shredded
3 Tbsps. basil, fresh, chopped
2 tsps. garlic, minced
2 Tbsps. olive oil

1. Preheat oven to 350°F.

2. Cut tops off tomatoes. Using a spoon, gently remove seeds. Sprinkle insides of tomatoes with salt and place, cut side down, on paper towel to drain for 30 minutes.

3. Mix hazelnuts, parmesan cheese, basil and garlic in medium bowl. Spoon stuffing into tomatoes and pack gently. Place in 8-inch square pan and drizzle with olive oil.

4. Bake 30 minutes until tomatoes are soft and tops are browned. Garnish with basil leaves, if desired.

Recipe and photo from the Hazelnut Council