These roasted stuffed heirloom tomatoes are filled with a goat cheese, creme fraiche, thyme mixture and topped with garlic butter breadcrumbs for a wonderful late summer side dish.
It’s the end of August and while I was *this close* to sharing an apple recipe for this month’s seasonal eating post, I forced myself to resist.
That’s not to say apples aren’t already in season here in New York, they definitely are but late summer should be all about the tomato.
My parents’ garden is overflowing with them (while they’re once again on vacation missing it all for the third year in a row) and local ones are everywhere not just at the farm stands/markets but even in the regular grocery stores.
I love it.
A few years ago when Brandy and I split a CSA share, there was a pickup week right about this time of year where the farm was so inundated with ripe tomatoes they let us pick as many as we could carry out.
Let me tell you, I’ve never been so excited to sweat my butt off in 90+ degree weather traipsing around with bags full of tomatoes that probably weighed close to 20 pounds a piece up and down rows of unruly plants on a farm.
I had them shoved in my shirt, my flip flop feet were caked in dirt and my hair was plastered to my face with sweat by the time I returned to the market store to check out.
It was pure tomato gluttony and I loved every second of it.
I have to say though, finding locally grown heirloom beauties like these in the air conditioned grocery store this year might be a slightly more enjoyable experience.
While I could eat sliced fresh tomatoes drizzled with some olive oil, salt, pepper and a nice big ball of burrata for probably the rest of my life and never tire of it, I wanted to do something a bit more special with these to celebrate August and New York’s tomato bounty.
Roasted and filled with a goat cheese and creme fraiche mixture, these tomatoes are pretty much the absolute perfect end of summer side dish.
They’d be perfect with anything off the grill and I can promise one bite in and you won’t even be thinking about apples or pumpkin any time soon.
SERVE THESE STUFFED TOMATOES WITH ONE OF THESE DISHES:
- 9 medium sized heirloom tomatoes
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 4 ounces goat cheese
- 1/3 cup creme fraiche
- 1 teaspoon thyme leaves
- 1 tablespoon butter
- 1 clove garlic, minced
- 2 tablespoons breadcrumbs
- Preheat oven to 400 degrees.
- Slice a sliver off the bottom of the tomatoes so they stand upright. Carefully cut a circle down from the top with a sharp serrated knife. Use a spoon (a grapefruit spoon works well here) to gently hollow out the center of the tomato still leaving a bit of flesh around the sides.
- Place the tomatoes in a baking dish, drizzle with the olive oil, season with salt and pepper and roast for 25-30 minutes until just started to shrivel but still hold their shape.
- Remove from oven and let cool for 10 minutes. Pour out any excess liquid that accumulated inside the tomato cavity while roasting.
- Combine the goat cheese, creme fraiche, thyme, salt and pepper in a small bowl. Whip with a handheld beater or vigorously with a whisk until fluffy. Set aside.
- Heat the butter in a small skillet over medium low heat. Once melted, add garlic and saute for about 1 minute. Add the breadcrumbs, stir to combine in the butter/garlic mixture and remove from heat.
- Spoon the goat cheese filling into the tomatoes, top with the breadcrumbs and garnish with extra thyme before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 296mgCarbohydrates: 14gFiber: 4gSugar: 8gProtein: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This conversation is sponsored by Silk. The opinions and text are all mine.