Oven-Roasted Tomatoes Stuffed with Goat Cheese

By mirelsonp

12 servings
May be a side dish or a main course with a salad and crusty bread.

Ingredients

• 12 medium tomatoes (3 pounds)
• 1 2/3 pounds fresh goat cheese
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 2 tablespoons finely chopped basil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 425 degrees. 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 the bottom of each tomato tohelp them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.

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

3. 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.