Stuffed Tomatoes with Goat Cheese, Olives & Fresh Oregano
Submitted by happyzhangbo
No watery and soggy breadcrumbs here. This technique delivers juicy perfect stuffed tomatoes with a bold and classic combination of flavors.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
firm and vine-ripe, about 8 ounces, 1/8-inch sliced off stem end, cored, and seeded
Directions
Trim the tops of the tomatoes off, core and seed them. A grapefruit spoon can be very helpful in this regard.
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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.
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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.
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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.
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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.
Cool for a few minutes and serve warm.
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