Oven-Roasted Tomatoes Stuffed with Goat Cheese

Oven-Roasted Tomatoes Stuffed with Goat Cheese
Photo by © Martin Morrell


  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 12 medium tomatoes, 3 pounds
  • 1 large egg, lightly beaten
  • 1 2/3 pounds fresh goat cheese
  • 2 cloves garlic, minced
  • ¼ teaspoon freshly ground pepper
  • + 1 more ingredients
    • 2 tablespoons finely chopped basil

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 up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish. In a bowl, c...

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