Tomatoes Stuffed with Chard and Pine Nuts

From Too Many Tomatoes, Squash, Beans and other Good Things – Landau & Myers, via Gina Johnson

8 T olive oil, divided

½ c pine nuts

1 large onion, chopped

2 cloves garlic, minced

1 c cooked, chopped, drained chard or spinach

6 medium tomatoes

Sea salt and freshly ground pepper 

1-2 t sugar

2 T minced fresh basil

Sauté pine nuts in 2 T olive oil until light brown.  Add 2 more T oil, onion, and garlic; sauté until soft.  Remove from heat.  Add cooked chard and 2 more T oil and mix.  Hollow cavities of tomatoes.  Sprinkle insides with salt, pepper, sugar, and basil.  Stuff with chard mixture.  Arrange tomatoes in baking pan.  Drizzle remaining 2 T of oil over.  Bake at 350⁰ for 15 mn.  Chill, then bring to room temperature before serving.