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Stuffed Tomatoes

Yankee Plus Dec 2015


by in Sep 2001
Stuffed Tomatoes
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  • 30 ripe cherry tomatoes
  • 4-1/2 ounces (about 1/2 cup) goat cheese
  • 3 teaspoons bread crumbs
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • salt and pepper, to taste
  • 6 ounces baby arugula leaves


Preheat oven to 350 degrees F. Remove the stems and cores from cherry tomatoes. Spoon goat cheese into hollows, then stand the tomatoes upright in a baking dish. Sprinkle tops with bread crumbs and drizzle half the olive oil over the top. Bake about 15 minutes. In a salad bowl whisk remaining olive oil with vinegar and spices. Toss with arugula.
Updated Wednesday, February 9th, 2005

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