Return to Content

Stuffed Tomatoes

Stuffed Tomatoes
0 votes, 0.00 avg. rating (0% score)
by in Sep 2001

Yield: Makes 6 servings.

Ingredients:

  • 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

Instructions:

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111