Recipe – Oven-Roasted Tomatoes Stuffed w/ Goat Cheese

DSC_0126
From Real Simple….we tried this recently and thought it was delicious (but filling!)

My math brain is just not turned on today (wait….is it ever turned on??!!) so this recipe is actually for 12 – scale down as needed!! Jeff and I had one tomato each and it was perfect.

12 servings

12 medium tomatoes
1 2/3 lbs. fresh goat cheese
1 large egg, lightly beaten
2 garlic cloves, minced
2 T. finely chopped basil
1 t. kosher salt
1/4 t. freshly ground black pepper
1/4 c. EVOO

Preheat the oven to 425.

Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand straight. Arrange the tomatoes in a 9×13 glass or ceramic baking dish.

In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 T. of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 T. of olive oil.

Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.

—–
Enjoy 🙂

Top