Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Stuffed Tomatoes with Goat Cheese, Olives & Fresh Oregano

StarStarStarStarEmpty star

Your rating

Stuffed Tomatoes with Goat Cheese, Olives and Fresh Oregano

No watery and soggy breadcrumbs here. This technique delivers juicy perfect stuffed tomatoes with a bold and classic combination of flavors.

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
6 large tomatoes
firm and vine-ripe, about 8 ounces, 1/8-inch sliced off stem end, cored, and seeded
Camera
1 teaspoon kosher salt
or as needed
Camera
¾ cup bread crumbs
homemade or store-bought
Camera
1 teaspoon olive oil
plus 3 tablespoons
Camera
3 ounce goat (chevre) cheese
crumbled
Camera
4 tablespoons parsley leaves
freshly chopped
Camera
1 ¾ teaspoons oregano
freshly minced, or finely chopped
Camera
3 ½ tablespoons black olives
coarsely chopped
Camera
1 large garlic cloves
freshly minced or pressed
* Camera
black pepper
freshly ground, to taste
* Camera

Ingredients

Amount Measure Ingredient Features
6 large tomatoes
firm and vine-ripe, about 8 ounces, 1/8-inch sliced off stem end, cored, and seeded
Camera
5 ml kosher salt
or as needed
Camera
177 ml bread crumbs
homemade or store-bought
Camera
5 ml olive oil
plus 3 tablespoons
Camera
86.7 ml/g goat (chevre) cheese
crumbled
Camera
6E+1 ml parsley leaves
freshly chopped
Camera
8.8 ml oregano
freshly minced, or finely chopped
Camera
53 ml black olives
coarsely chopped
Camera
1 large garlic cloves
freshly minced or pressed
* Camera
1 x black pepper
freshly ground, to taste
* Camera

Directions

Trim the tops of the tomatoes off, core and seed them. A grapefruit spoon can be very helpful in this regard.

Prepare the tomatoes.
Core and seed the tomatoes as so.

Sprinkle inside of the tomatoes with kosher salt and place them upside down on the several layers of paper towels to drain for 30 to 45 minutes to remove moisture.

Sprinkle the inside with salt.
Turn upside down on toweling to remove excess moisture.

Meanwhile, add the bread crumbs with 1 tablespoon olive oil, goat cheese, parsley leaves, oregano leaves, black olives, garlic, and black pepper to taste in a small bowl, mix until well combined, and set aside.

Meanwhile gather together the stuffing ingredients.
Mince the herbs, pit and chop the olives.

And mix everything together.

Preheat the oven to 375℉ (190℃) degrees after arranging the rack just above the middle.

Use rolled up paper towels to pat inside of each tomato dry. Add the stuffing into the tomatoes (about 4 tablespoons for each tomato), slightly mounded but compact.

Thoroughly dry the inside of the tomato shells.
Stuff each of the prepared tomato shells, pack it in!

Place the stuffed tomatoes on to a baking sheet that was lightly greased with a bit of oil under each tomato.

Drizzle with the remaining olive oil. Using a good quality will make a difference.

Bake in the preheated oven for 18 to 22 minutes, until the tops are just golden, brown and crisp and the tomatoes are tender.

Here they are straight out of the oven.

Cool for a few minutes and serve warm.

Delicious!
Stuffed Tomatoes with Goat Cheese, Olives and Fresh Oregano


* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 13635% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 594mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 12g
Vitamin A 37% Vitamin C 43%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe