Skip to Main

Cooking With Chef Hermann: Mozzarella Stuffed Heirloom Tomatoes 

Mozzarella Stuffed Heirloom Tomatoes 


  • ¼ C Pistachios, toasted and chopped
  • 4 large heirloom tomatoes
  • Salt and pepper
  • 1 garlic clove chopped
  • 2 TB golden raisins
  • ¼ C olive oil
  • 1 TB fresh thyme, leaves removed from sprigs
  • 8 oz. fresh mozzarella


Cut a ¼ inch off the top of each tomato and scoop out centers. Season the inside of each tomato with salt and pepper. Mix together pistachios, garlic, raisins, thyme and oil in bowl. Tear mozzarella into bite sized pieces and place in each tomato.  Top with the nut –garlic mixture and drizzle with olive oil.  Place tomato tops back on each tomato.  Bake at 350 degrees until cheese is gooey.