Stuffed Tomatoes with Goat Cheese.

 

2 onions

1/8 cup walnut pieces

4 roma tomatoes (cut in half for 8 halves)

parsley

4 oz goat cheese

1 tsp white wine vinegar

Prepare oven 350°F. 

Thinly slice onions. Roughly chop walnuts. Have tomatoes remove pulp. Chop parsley for garnish.

Cook onions until carmelized.

Stir together goat cheese, onions, walnuts and vinegar.

Fill tomato halves. Bake for 30 minutes or until lightly browned on top. 

To serve, sprinkle with the chopped parsely.