Roasted Tomatoes Stuffed with Goat Cheese

Hot-house tomatoes are showing up in the CSA box over and over again. Fortunately, there is plenty of goat cheese in my fridge. This is a super simple appetizer or add a bean salad and have a fabulous light meal. It seems fancy, so everyone will think you worked hard. Here is the recipe per tomato so you can male as much or as little as you like.

Pre-roast the tomatoes: Wash them well, slice off the tops, and roast flat side down. Place them in a shallow baking dish drizzled with evoo. I also use my cast iron skillet for this. Roast 15 minutes at 375 degrees F.

Cool the tomatoes for a  few moments before handling to keep things in tact. They can be very squishy at this point.

Turn the roasted tomatoes over so their bald tops are face-up. Scoop out the flesh with a table spoon, removing seeds and excess fluid. (Save it for veggie stock or to toss with pasta later. Or mix it with your dog’s food, like I do.)

Sprinkle 1 tsp parmesan cheese into the cavity. Spoon in 1 oz goat cheese. Sprinkle with salt and pepper.

Place tomatoes cheese-side up on baking dish. Return to oven for 15 minutes until goat cheese is hot and bubbly. Let rest 3 minutes before serving.


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