Fresh tomatoes, delicious almonds, and rich Parmigiano Reggiano come together in this recipe to create a simple, satisfying dish. For a meaty variation, add a little Serrano ham, ground lamb, or Italian sausage!

Preparation

Preheat oven to 350°F.

Cut a 1½-inch diameter circle off the top of each tomato, then use a spoon to scoop out the inside flesh (reserve for later). Turn each tomato on its side and slice a very thin piece from the bottom to create a stable base. Season inside each tomato with salt and cracked black pepper.

Place tomatoes upside-down in a casserole dish and let stand at room temperature for 30 minutes. Meanwhile, separate reserved tomato flesh from seeds. Discard the seeds, then dice remaining tomato flesh and set aside.

Heat 3 tablespoons olive oil in a skillet over medium heat. Sauté almonds for 3 minutes, stirring continually, then add onion and garlic and cook 2 more minutes. Add diced tomatoes and cook for 1 minute. Sprinkle in herbs, remove from heat, and let cool for 10 minutes.

After 10 minutes, stir in panko, Parmigiano Reggiano, and 2 tablespoons olive oil and season to taste with salt and cracked black pepper. 

Turn tomatoes right-side up in the casserole dish, then fill with even amounts of the almond and herb mixture. Brush remaining olive oil on the outside of the tomatoes, then place dish in oven and cook for 20 minutes. Remove promptly and allow tomatoes to cool slightly before serving.