Oven-Roasted Tomatoes Stuffed with Goat Cheese

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

Ingredients

  • 0.25 cup(s) extra-virgin olive oil
  • 2 clove(s) garlic
  • 1 large egg
  • 1.6667 pound(s) fresh goat cheese
  • 0.25 teaspoon(s) freshly ground pepper
  • 2 tablespoon(s) finely chopped basil
  • 1 teaspoon(s) kosher salt
  • + 1 more ingredients
    • 12 medium tomatoes

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...

View full recipe at Food & Wine

Comments

Variations on Oven-Roasted Tomatoes Stuffed with Goat Cheese

  • Oven-Roasted Tomatoes Stuffed with Goat Cheese
    • 2 tablespoons finely chopped basil
    • 1/4 teaspoon freshly ground pepper
    • 2 cloves garlic, minced
    • 1 2/3 pounds fresh goat cheese
    • +3 other ingredients


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