Goat Cheese Stuffed Tomatoes
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Here's a simple, delicious tomato dish that delivers lots of flavor and looks great while doing it. It's inspired by a lunch I had at a tiny cafe in Aix-en-Provence in early fall a few years ago. The leaves were just starting to change, the warmth was fading, but the tomatoes and herbs were doing their best to linger a bit longer. Unexpectedly delicious, it seemed to embody the spirit of the place in its unadorned simplicity. Since that lovely afternoon in that beautiful spot I've made this dish dozens of times, and each time it conjures up the late afternoon slant of the golden sun on the tables of that magical little cafe.
The creaminess of the goat cheese, the melting tomatoes, a sparkle of fresh basil and thyme, all bring the flavors of Provence home to me when I make this now. It's my go-to in the height of tomato season here, but I also make this in the dead of winter, when I'm dreaming of the warmth of the sun, or when I'm looking for a side dish or first course to offset the heavier, meatier dishes of winter. If you substitute cherry tomatoes, you'd have the perfect appetizers to pass or leave out on a buffet, but tiny tomatoes might add a bit of prep time! It would also make a perfect main course for lunch on a Saturday or Sunday.
Be sure to use the sweetest tomatoes you can find, and opt for a relatively mild goat cheese that won't overpower the tomatoes and herbs, and you'll be delighted with the goodness of this straightforward treat. It's an elevated peasant dish that manages to consistently score a place on the list of best recipes for tomatoes in our house, and I make it more often than I'd like to admit.
While fresh herbs and butter are French in feel, you could take this basic recipe in so many different directions. Try olives or spicy Italian peppers finely chopped, or sprinkle red pepper flakes into the cheese before roasting for flavors that make you yearn for Italy. Garam masala or curry powder with a bit of ginger might take it in yet another direction.
This is one of my favorite recipes for tomatoes, and one I return to, winter or summer, when I'm looking for something delicious to eat and easy to make. I hope you'll enjoy it as much as I do!
Quick and easy to assemble, this simple recipe highlights the flavor of ripe, roasted tomatoes.
Goat cheese lends a tangy richness to this delicious, homey but elegant dish.
Use fresh herbs like basil and thyme to add a bit of depth for classic, provencal flavors.
Goat Cheese Stuffed, Roasted Tomatoes
with Basil and Thyme
Ingredients:
For the Tomatoes:
8 fresh, medium-sized tomatoes (the sweetest you can find)
1 11 oz. log of mild goat cheese (use flavored goat cheese here if you like)
8 oz. (2 sticks) unsalted butter
Juice of 1 lemon
1 small bunch of fresh basil leaves, finely minced
1 small bunch of fresh thyme
1 T. garlic powder
2 T. extra virgin olive oil
Sea salt and freshly ground pepper
Method:
Shawn Laughlin
I'm a foodie turned entrepreneur. In love with delicious food and the moments spent gathered around a big, beautiful table. When I'm not behind my desk at Caskata you can find me in the kitchen, or the garden behind our newly-renovated mid-century ranch house.
