Baked Stuffed Tomatoes With Goat Cheese Fondue
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2 to 3large firm tomatoes, or 4 to 6 small firm ones
- Kosher salt
- 3tablespoons mascarpone
- 3tablespoons goat cheese, at room temperature
- 1tablespoon unsalted butter
- 1tablespoon extra virgin olive oil
- 2garlic cloves, finely chopped
- 2anchovies, finely chopped
- ¼cup panko or other coarse bread crumbs
- Freshly ground black pepper, to taste
Nutritional analysis per serving (3 servings)
216 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about ¾ inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
- Step 2
To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
- Step 3
Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.
Private Notes
Comments
I was excited to make these but was a bit disappointed in the results. The cheese overwhelmed the perfect, peak-season tomatoes. I doubt I'll do it again.
I prefer Julia Child's tomatoes Provencal, which uses a stuffing made of fresh bread crumbs, olive oil, herbs (basil and parsley) and shallots. Sometimes I add a bit of grated Parmesan and/or garlic to the mix. Either way, it lets the tomatoes shine.
Have you ever heard of Maggi seasoning? it's a type of soybean based seasoning sauce (like soy sauce but doesn't taste the same). It also comes as seasoning cubes. I think it gives a wonderful umami flavour. You could definitely add that to the breadcrumbs to give a savoury and more complex taste.
I was afraid the cheese might not be melted, or the tomatoes cooked too much, but this was perfect (with smallish tomatoes). I don't think I even tasted the anchovies. Next time, I think I might mix some julienned basil into the cheese.
Upend the tomat shells for awhile so they are not soggy. I would suggest 1/2 hr after salting. And yes do use the pulp in the crumbs.
These were relatively simple but messy to make, and I didn't find the cheese at all overwhelming. Used garden-fresh tomatoes, and the tomato flavor shone through the cheese. Anchovies were a great flavor enhancer. Really hit the spot on a cool rainy evening.
Fantastc. Quick and easy. This is a great way to make awful, supermarket tomatoes edible. Loved as is, but will definitely try with gorgonzola. Thanks for suggestion, commentators below.
Advertisement