ARUGULA, LENTIL & WALNUT STUFFED TOMATOES

DIRECTIONS

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.)