Roast tomatoes stuffed with bitter greens

Name: Roast tomatoes stuffed with bitter greens
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 2 tablespoons balsamic or sherry vinegar; About 4 cups mixed bitter greens (arugula, dandelion, radicchio, etc.), washed, dried, and roughly chopped; ⅓ cup soft fresh goat cheese; ½ cup chopped scallions; 2 tablespoons minced shallots; ¼ cup extra-virgin olive oil; Salt and freshly ground black pepper; 4 firm but ripe tomatoes (about 6 ounces each)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

To reduce the bitterness of the greens, we cook them quickly first; to keep them moist during roasting, we add a little goat cheese. The result is an assertive but creamy mixture that smacks of the farm. This variation is best hot or warm, rather than cold. Serve as a first course, as part of a buffet, or as a side dish.

Ingredients

4 firm but ripe tomatoes (about 6 ounces each)
Salt and freshly ground black pepper
¼

Starter
Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 450°F. Cut a 4-inch slice from the smooth end of each tomato (reserve these slices) and use a spoon to scoop out all of the insides, leaving a wall about 4 inch<