Tomatoes Stuffed w/Lentils and Goat Cheese

Name: Tomatoes Stuffed w/Lentils and Goat Cheese
Ingredients: ½ bunch parsley (1 oz | ½ cup | 30 g), stemmed, leaves left whole; ¼ cup (35 g) bread crumbs (not toasted); 1 tsp (3 g) smoked paprika; 2 Tbsp (30 ml) balsamic vinegar; 4 oz (115 g) fresh goat cheese; 1 medium onion (½ lb | ½ cup | 230 g), diced; 3 to 4 large slicing tomatoes (about 2 lb | 910 g), cored; 2 cups (400 g) cooked lentils

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Stuffed tomatoes are always juicy—and therefore extremely hot when removed from the oven. Let them cool for a few minutes—ideally to room temperature—before diving in. I like them at all temperatures except cold. Serve alone or with a green salad and a thick piece of toast to soak up the juice.

Ingredients

3 to 4 large slicing tomatoes (about 2 lb | 910 g), cored
2 cups

Side dish
Main course
Vegetarian

Method

Heat the oven to 350°F (180°C).

Scoop out and reserve the center flesh of the tomatoes, leaving a thick lining of flesh.

Combine the lentils, goat cheese, onion, tomato flesh, paprika, vinegar, and parsley and mix to make a filling. Fill the hollowed tomatoes with the filling. Top with the bread crumbs just before baking.