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Stuffed Tomatoes

Stuffed Tomatoes

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

Everyday Food, July/August 2010 http://www.marthastewart.com/333127/stuffed-tomatoes
3.130435
Rated
62.6087100(23)23
  • Yield Serves 6

Ingredients

    • 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

Directions

  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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