The City Magazine Since 1975

Chèvre-Stuffed Roasted Roma Tomatoes

Yields 8 Cook Time: 15 minutes
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  • 4 oz. goat cheese
  • 3 Tbs. chopped fresh parsley
  • 3 Tbs. chopped fresh oregano
  • 1 tsp. lemon juice
  • 3 Tbs. bread crumbs, plus more for topping
  • 2 Tbs. unsalted butter
  • 4 ripe Roma tomatoes
  • Olive oil, for drizzling
  • Salt and pepper, to taste

Preheat oven to 400°F. Mash goat cheese, herbs, and lemon juice together in a small bowl. Separately, mash the bread crumbs with butter to form a crumbly paste. Halve tomatoes lengthwise and scoop out pulp and seeds. Lay tomatoes cut-side down on a baking sheet lined with foil. Drizzle lightly with olive oil. Turn tomato halves over, coating bottoms with any excess olive oil on foil, and sprinkle salt and pepper over insides of tomato cups. Lightly pack each tomato with goat cheese mixture so it mounds over the top. Sprinkle bread crumb topping evenly over tomatoes, and roast for 15 minutes or until lightly browned. Time Saver This recipe comes together in a flash, as most of the amounts can be easily eyeballed to minimize measuring. Tip: You can substitute an herbed chèvre log and skip the fresh herbs.

5 Minutes