Roasted Tomatoes With Goat Cheese and Bread Crumbs

Amarante

Sun, Aug 04 2019, 10:09 am

This was a tasty variant of the classic stuffed tomato. Especially nice because tomatoes are in season and how I envy those with access to the delicious New Jersey tomatoes of my childhood from the farmsteads.

Roasted Tomatoes With Goat Cheese and Bread Crumbs

Excerpt From: David Venable. “In the Kitchen with David

MAKES 6 SERVINGS

6 beefsteak tomatoes
Vegetable oil spray
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ cup chopped scallions
1 tablespoon minced garlic
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh rosemary
¼ teaspoon finely chopped fresh thyme
¼ cup extra virgin olive oil
2 tablespoons unsalted butter, at room temperature
2 cups fresh white bread crumbs
4 ounces goat cheese, crumbled

Preheat the oven to 350°F. Spray an 8-inch square baking dish with the vegetable oil spray.

Slice a thin layer off the bottom of each tomato. Stand the tomatoes upright and slice a slightly thicker layer off the tops (reserve the caps). Using a grapefruit spoon or a serrated knife, carefully scoop out the “insides” of the tomatoes and reserve. Sprinkle the insides of the hollowed-out tomatoes with 1 teaspoon of the salt and 1 teaspoon of the pepper.

Combine the scallions, garlic, basil, rosemary, and thyme in a large bowl. Add the olive oil and butter and stir to combine. Add the bread crumbs and toss to coat. Gently stir in the goat cheese.

Divide the bread crumb mixture among the tomato shells, adding enough filling to rise slightly above their tops. Replace the caps on top of the tomatoes. Arrange the tomatoes in the baking dish. Bake for 45 minutes to 1 hour, until they are tender but still hold their shape. Serve immediately.

Variations

Bake the bread crumb–goat cheese filling in hollowed-out small zucchini or yellow squash, bell peppers, mushroom caps, or sweet onions.

Substitute grated Cheddar, mozzarella, or Gruyère for the goat cheese.

Substitute cooked rice, quinoa, orzo, or couscous for the bread crumbs.