Oven-Roasted Tomatoes With Goat Cheese



    • 12 medium tomatoes
    • 1 2/3 lbs fresh goat cheese
    • 1 large eggs, lightly beaten
    • 2 garlic cloves, minced
    • 2 tablespoons basil, finely chopped
    • 1 teaspoon kosher salt
    • 1/4 teaspoon fresh ground pepper
    • 1/4 cup extra virgin olive oil
    • 1 -2 tablespoon balsamic vinegar, good quality


  1. 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.
  2. 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.
  3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.

4 Comments Add yours

  1. Mrs F with 4 says:

    Having this tonight!! Exactly what I needed…clever boy!

  2. Hey Cookingislife,
    Maybe a little off topic, however, im going out for dinner tomorrow and this is what im having, im just wondering i know what im taking in!

    “Oven roasted aubergine stuffed with spinach, sun blushed tomatoes, topped with melted goats cheese, served with Garlic Ciabatta.”

    if it’s a large aubergine i’ll only get through half! and i might have bite or two out of the ciabatta (wheat intolerance!)

    and “Mediterranean vegetables and goats cheese bruschetta with mixed leaves and a red pepper dressing”

    with a latte and
    Mango and Passion Fruit Sorbet
    (have to have dessert, we’re going with a lady who always makes us ahhah so im going for the healthier sorbet!)

    apparently their portions are quite small though!
    All the Best

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