Recipes
Arugula, Lentil & Walnut Stuffed Tomatoes
Prep time:25 min
Total time:40 min
Serves 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
- •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.
- •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.)
Stuffing
Topping
A dash of advice
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.
Nutritional Information
Per serving (1/4th recipe): 370 calories
- Protein 14g
- Fibre 6g
- Fat 24g
- Sugar 7g
- Carbs 28g
- Sodium 910mg
