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Arugula Lentil & Walnut Stuffed Tomatoes

COURSE PREP TIME COOK TIME SERVES
 LUNCH/DINNER
25 MIN
 15 MINS
4 TO 8

  

    INGREDIENTS

2lb hothouse tomatoes (4 large or 8 medium)

2 tbsp Longo’s Extra Virgin Olive Oil
1 large clove garlic, minced

1 tsp each Longo’s Essentials Dried Oregano and Balsamic Vinegar

3/4 tsp each salt and pepper, divided

 

Stuffing:

1 tbsp Longo’s Extra Virgin Olive Oil

2 large cloves garlic, minced

4 cups Longo’s Baby Arugula

1 cup Longo’s Canned Lentils, drained and rinsed

1/4 tsp each salt and pepper

1/2 cup shredded Longo’s Curato Parmigiano Reggiano Cheese

1/4 cup finely chopped toasted Longo’s Walnuts

 

Topping: 1/3 cup Longo’s Panko Bread Crumbs

1/4 cup shredded Longo’s Curato Parmigiano Reggiano Cheese

1 tbsp Longo’s Extra Virgin Olive Oil

 


DIRECTIONS

 

Stuffing: Heat olive oil in skillet set over

medium-low heat. Add garlic and cook, stirring, for 1 minute or until fragrant. Add arugula, lentils, salt and pepper. Cook for 1 to 2 minutes, stirring just until arugula is wilted. Scrape into bowl and cool sightly. Stir in cheese and walnuts; set aside.

 

Meanwhile, using paring knife and small spoon, hollow out tomatoes, transferring reserved tomato flesh and seeds to a food processor; pulse until finely chopped. Blot inside of tomatoes dry with paper towel; set aside.

Wipe out skillet and set back over medium heat. Add olive oil and garlic; sauté 1 minute. Add chopped tomato, oregano, vinegar and 1/2 tsp each of the salt and pepper; simmer for 8 minutes or until slightly thickened. Spread sauce into a shallow 9-inch baking dish.

 

Season inside tomatoes with remaining salt and pepper. Stuff with lentil mixture. Arrange chopped tomatoes over sauce.

 

Topping: Toss panko with cheese and oil. Sprinkle evenly overtop of the tomatoes.

 

Bake in preheated 375°F oven for 15 to 20 minutes or just until filling is heated through, tomatoes are tender and crumbs are golden. (Make-ahead: Tomatoes can be assembled and reserved in the refrigerator for up to 2 days before baking. Start baking in a cold oven and add 5 to 10 additional minutes to the total cook time.)

 

TIP: Toast walnuts in a dry medium skillet set over medium heat, stirring often, for about 5 minutes or until fragrant. Remove to a plate.

Variation: To make this a vegan dish, replace regular Parmesan with a plant- based cheese of choice.

 

Per serving (1/4th recipe): 370 calories; 14g protein; 24g fat; 28g carbohydrate; 6g fibre; 7g sugars; 910mg sodium

 

INGREDIENTS