A few weeks ago, I called Chaser on my way home from a long day of travel and he offered to make dinner. This is a rarity! And rightfully so, as I, the chef in the house, do 99% of the cooking, which is totally fine. But on this particular day, the stars aligned and Chaser happened to be home, not too busy and up for the challenge of making something this obnoxiously critical eater ???? would actually be excited to eat.
When I walked through the door, he was busy at work and his frustration was palpable. I asked what he was making, and he looked at me, huffed and said, “You know, the new recipe index and search function on your website kind of suck.” “They do?” I replied. “Yeah. I searched all over for your goat cheese stuffed tomato recipe and I can’t find it anywhere.” I just looked at him and smirked. “That’s because… it’s not on my website..”
Granted, he wasn’t exactly wrong in assuming the recipe was already on here. I’ve been making it for years, and just about all of my other go-to OG recipes have been posted by now. Not to mention, it technically was on the internet already, as there’s a video of me making it several years back for the company that produces UglyRipe tomatoes. So, really, his frustration was justified. He wound up winging the recipe and came up with something a little different, but still super yummy (anchovies in the breadcrumbs? brilliant!). After an exhausting few days of traveling, it was a real treat to come home to a delicious, home-cooked dinner that made my heart as full as my belly.
Now, the recipe is officially here on Coley Cooks, and it will stay here as long as this website exists (hopefully forever!). So the next time Chaser feels inspired to cook me dinner (ha!) he should have no problem finding what he needs. These stuffed tomatoes are warm and juicy with a tangy, creamy goat cheese center and crunchy breadcrumbs on top. They make a lovely side dish for grilled meats and seafood, but can also work as a fun appetizer, especially if you use smaller tomatoes. But my favorite way to eat them is as a meal, using a nice big tomato, upping the goat cheese, and served alongside some simply dressed greens.
- 4 medium, fairly rounded tomatoes
- Salt and pepper, to taste
- 4 ounces goat cheese, softened to room temperature
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- 3 tablespoons extra virgin olive oil
- 1 cup panko bread crumbs
- Preheat the oven to 400 degrees. If the tomatoes are wobbly, slice a tiny piece of flesh off of the bottoms to make them stand up straight.
- Cut out around the top of each tomato and scoop out a small amount of flesh. Liberally season the cavities with salt and pepper. place in a baking dish and set aside. In a small bowl, mix together the goat cheese, chives and a little bit of salt and pepper. Go easy on the salt, as the goat cheese is already salty. It's more important to season the tomato. Divide the mixture into 4 and stuff into the cavity of each tomato. Bake for about 10-15 minutes, until the tomatoes are starting to wilt and the filling is heated through.
- While the tomatoes bake, heat olive oil in a saute pan over medium high heat, then add the panko and stir. Continuously toss the breadcrumbs around in the pan until they turn golden brown and crisp. Top each tomato with a generous spoonful of the panko, sprinkle with more chopped chives and serve.