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Side dishe for 4

Roasted Stuffed Tomatoes

Heirloom tomatoes are filled with creamy goat cheese and breadcrumbs, then roasted until tender and browned.

$2.33per serving $$
45 minstart to table
4servings

AmericanVegetarianBudgetSide dishesCold-weather comfortWinterSummer

Ingredients

  • 9 sized heirloom tomatoes
  • 1 tbsp extra virgin olive oil
  • salt and pepper
  • 4 oz goat cheese
  • 1/3 cup creme fraiche
  • 1 tsp thyme leaves
  • 1 tbsp butter
  • 1 clove garlic
  • 2 tbsp breadcrumbs

Steps

  1. Heat the oven to 400 F and oil a 9-by-13-inch baking dish.
  2. Cut the tops from the tomatoes, scoop out the centers, and season the shells with salt and pepper.
  3. Mix the goat cheese, crème fraîche, thyme, minced garlic, salt, and pepper in a bowl.
  4. Fill the tomato shells with the cheese mixture and place them in the baking dish.
  5. Melt the butter, stir in the breadcrumbs, and sprinkle them over the tomatoes.
  6. Roast for 25 to 30 minutes, until the tomatoes are tender and the tops are golden.

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