Roasted Tomatoes Stuffed with Goat Cheese

Another week, another WC Ingredient Challenge. This week's secret ingredient is tomatoes, so I had no shortage of ideas. I made these as a side dish to go with the Herb Marinated Pork Tenderloin, and they were just as good as the pork. I love it when the side dishes shine and aren't just filler. As much as I love goat cheese, I was honestly a little worried that stuffing a big tomato with it would just be too overpowering; but it was perfect, and mild, and delicious!

One final note, the original recipe makes 12 servings, but I estimated the ingredients down to 2 tomatoes. I am reporting the amounts needed for 4.

Oven-Roasted Tomatoes Stuffed with Goat Cheese
adapted from Food and Wine, August 2009

• 4 medium tomatoes
• 2/3 pound fresh goat cheese, softened to room temperature
• 1/2 large egg, lightly beaten
• 1 garlic clove, minced
• 1 Tablespoon finely chopped basil
• 1 Tablespoon finely chopped parsley
• 1/3 teaspoon salt
• 1/4 teaspoon freshly ground pepp
• 3 Tablespoons extra-virgin olive oil
• 4 Tablespoons bread crumbs

Preaheat the oven to 425. Slice off 1/2-inch of each tomato and discard. Scoop out tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange them in a baking dish.

In a bowl, combine the goat cheese with the egg, garlic, basil, parsley, salt, pepper, and 1/2 Tablespoon of the olive oil. Spoon the mixture into the tomatoes. Sprinkle tops with breadcrumbs, and drizzle with remaining olive oil.

Bake tomatoes for 35 minutes, until tender and browned in spots, and the cheese is hot.

Let stand for 15 minutes. Sprinkle with additional herbs. Serve warm or at room temperature.