Preheat the oven to 325 degrees.

Gently cut the tops off of the tomatoes and scoop out the interior, making sure not to break through the walls of the tomato. Add the tomatoes to a baking dish, they can be snug. You can reserve the inside of the tomatoes for sauces.

Drizzle the tomatoes with olive oil and sprinkle with 1/2 tsp of salt and 1/4 tsp of pepper. Set aside while you make the filling. *Note: The amount of filling you make will depend on your taste preference and the size of your tomatoes.

Finely dice the pistachios and add them to a small bowl along with the garlic, dried cranberries, dill and the remaining 1/4 tsp pepper.

Divide 1/2 of the filling equally between the tomatoes and drizzle with olive oil. Add a layer of mozzarella cheese on top of the pistachio filling and sprinkle with parmesan cheese.

Divide the remaining filling between the tomatoes and drizzle with more olive oil. Then top with the remaining mozzarella cheese and finally more parmesan.

Tent the tomatoes with foil and bake for 15 minutes. Remove the foil and continue to cook for an additional 25 – 30 minutes, until the cheese is melted and the tops of the tomatoes are beginning to wrinkle.

Serve hot with more parmesan cheese!