Stuffed Tomatoes with Goat Cheese, Olives & Fresh Oregano

Name: Stuffed Tomatoes with Goat Cheese, Olives and Fresh Oregano
Yield: 6
Cuisine: Fusion
Ingredients: tomatoes; kosher salt; bread crumbs; olive oil; goat (chevre) cheese; parsley leaves; oregano; black olives; garlic cloves; black pepper

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
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	*

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
5	ml	kosher salt or as needed
177	ml	bread crumbs homemade or store-bought
5	ml	olive oil plus 3 tablespoons
86.7	ml/g	goat (chevre) cheese crumbled
6E+1	ml	parsley leaves freshly chopped
8.8	ml	oregano freshly minced, or finely chopped
53	ml	black olives coarsely chopped
1	large	garlic cloves freshly minced or pressed	*
1	x	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.

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.

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.