The Grocery Gateway website is WCAG 2.0 Level A compliant and accessible to screen readers. However, we know from customers using this technology that online shopping can still be difficult. We offer the option of placing your order by phone for a more enjoyable shopping experience. Please call 877-447-8778.

Skip to content Skip to navigation
This website may not display or operate as intended on Internet Explorer version 9 or lower. Please update to a more current browser, such as Internet Explorer 11, Chrome, Firefox, or Safari, to ensure a consistently great experience on

Forgot your Password?

No worries! Enter your email address and we'll send you instructions for resetting your password.


Check your email for password reset instructions. Please allow up to 5 minutes to receive your email.

Continue Shopping

Create a new account

session timeout

Create an account to enjoy great everyday prices, weekly sales and to reserve a delivery window for fresh groceries to greet you at your door.

Uh oh, the timer just went off! Your session has timed out.

Already have an account?  

I am shopping for

Would you like to receive exclusive email updates?

  Sign me up to receive Grocery Gateway offers, promotions and other commercial messages.
By creating an account, I agree to Grocery Gateway .
I may unsubscribe at any any time


Welcome to Grocery Gateway

Thanks for signing up.

Want to review or update your information for a faster checkout process?

Go to My Account  Continue shopping

Refer a friend

Tell a friend about Grocery Gateway today and we'll give you both a $10 credit when your friend places their first order with us.


Thank you for referring your friend(s) to Grocery Gateway!

** You will both receive your $10 credit when your friend places their first order.

Continue Shopping

Arugula Lentil & Walnut Stuffed Tomatoes

25 MIN
 15 MINS
4 TO 8



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



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




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