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Stuffed Tomatoes with Goat Cheese, Olives and Fresh Oregano

 
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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

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

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

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 13635% of calories 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?

 

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