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Stuffed Tomatoes

Tomatoes stuffed with goat cheese bring a bit of the Mediterranean to your backyard picnic.

  • Servings: 6
Stuffed Tomatoes

Source: Everyday Food, July/August 2010


  • 2 pounds large cherry tomatoes (about 24)
  • 1 1/2 teaspoons extra-virgin olive oil
  • 4 ounces fresh goat cheese
  • 1 teaspoon chopped fresh marjoram or oregano
  • Coarse salt and ground pepper


  1. Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.

Cook's Note

To store, cover and refrigerate, up to 1 day; bring to room temperature before serving.

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