Recipes Oven-Roasted Tomatoes Stuffed with Goat Cheese 2.0 (129) Add your rating & review For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese filling with garlic and basil. The result works both as a side dish or a main course with a salad and crusty bread. More Tomato Recipes More Vegetable Dishes By Alain Coumont Updated on July 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Martin Morrell Active Time: 25 mins Total Time: 1 hrs 15 mins Yield: 12 Ingredients 12 medium tomatoes (3 pounds) 1 ⅔ pounds fresh goat cheese 1 large egg (lightly beaten) 2 garlic cloves (minced) 2 tablespoons finely chopped basil 1 teaspoon kosher salt ¼ teaspoon freshly ground pepper ¼ cup extra-virgin olive oil Directions Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish. In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature. Rate it Print