Stuffed Tomatoes


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


  • 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


  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.

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