Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust
Prep Time
20 Mins
Yield
Serves 8

How to Make It

Step 1

Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes. Remove from skillet; chop.

Step 2

Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon. Place tomatoes, cut sides down, on a plate lined with paper towels.

Step 3

In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.

Step 4

To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.

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