Stuffed Tomatoes With Goat Cheese, Olives, And Oregano

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tomatoes, 1/8 inch sliced off stem end, cored, and seeded
• 1 teaspoon kosher salt
• 3/4 cup coarse unseasoned bread crumbs (preferably homemade)
• 3 tablespoons olive oil
• 1 teaspoon olive oil
• 3 ounces goat cheese, crumbled
• 2 garlic cloves, minced
• ground black pepper
• 3 tablespoons parsley, minced
• 1 1/2 teaspoons oregano leaves, minced
• 3 tablespoons black olives, pitted and chopped

Recipe

• 1 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.
• 2 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.
• 3 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.