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Stuffed Tomatoes With Goat Cheese, Olives, and Oregano

Cook's Illustrated

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.
  • Meanwhile, toss bread crumbs with 1 tablespoon olive oil, goat cheese, garlic, parsley, oregano, olives, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees; line bottom of 9 by 13-inch baking dish with foil.
  • Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.
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RECIPE MADE WITH LOVE BY

@Abby Girl
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@Abby Girl
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"Cook's Illustrated"
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  1. rosslare
    Love the Greek flavours here, garlic, oregano, kalamata olives and feta (that's what I used)! Enough stuffing for 6 medium large tomatoes.
    Reply
  2. Abby Girl
    Cook's Illustrated
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