Food & Cooking Recipes Appetizers Stuffed Tomatoes 3.1 (85) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Tomatoes stuffed with goat cheese bring a bit of the Mediterranean to your backyard picnic. Ingredients 2 pounds large cherry tomatoes (about 24) 1 ½ teaspoons extra-virgin olive oil 4 ounces fresh goat cheese 1 teaspoon chopped fresh marjoram or oregano Coarse salt and ground pepper Directions 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. Rate it Print