I love Tomatoes of all kind! Here’s a quick and easy Stuffed Tomatoes recipe that’s good for lunch, snack, dinner or a simple side dish. You can use whatever kind of tomatoes you like but these babies are delicious, tomatoes stuffed with goat cheese and mixed with fresh herbs that’ll bring a bit of the sunny Mediterranean directly in to your home. If you love Tomatoes like I do then try this easy breezy Stuffed Tomatoes recipe ASAP…
It’s time for me to revisit the Mediterranean this coming year!
Ali in the Valley
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Author: Alison Ball
2 pounds large organic cherry tomatoes about 24
1 1/2 teaspoons extra-virgin olive oil
4 ounces fresh goat cheese
1 teaspoon chopped fresh oregano or marjoram
Coarse salt and ground pepper
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.