Photo of Tomatoes stuffed with farro, goat cheese and marjoram by WW

Tomatoes stuffed with farro, goat cheese and marjoram

3 - 4
PersonalPoints™ per serving
Total Time
1 hr 25 min
35 min
30 min
Any ripe, uniformly round tomato variety will work in this recipe but look at your farmer’s market for the most flavourful, fresh options.


Fresh tomato(es)

4 medium, round variety

Olive oil

1 tbsp(s), divided

Uncooked shallot(s)

1 large, cut into small dice

Garlic clove(s)

1 clove(s), large, thinly sliced

Fresh lemon juice

1 tbsp(s)

Cooked farro

1 cup(s), cooled

Soft-type goat cheese

1½ oz, crumbled

Fresh tarragon

1 tbsp(s), chopped


1 tbsp(s), chopped


5 medium, black, pitted, chopped


½ tsp(s)

Table salt

¼ tsp(s)

Smoked paprika

¼ tsp(s), mildly spicy


  1. Cut off stem end of each tomato; set tops aside. Use a small spoon to scoop out pulp, careful not to break skin; chop half pulp (use rest for another recipe) and set aside. Flip tomatoes upside down; set on several paper towels and let drain 20 minutes.
  2. Heat 1/2 Tbsp oil in small sauté pan over medium-low heat; add shallot and sauté until soft, 2 minutes. Add garlic; sauté 1 minute.
  3. Spoon shallot mixture and lemon juice into farro; mix gently. Add reserved tomato pulp, goat cheese, fresh herbs, olives, honey, salt and paprika; mix well.
  4. Divide farro mixture among tomatoes (about 2/3 c in each); serve.
  5. Serving size: 1 stuffed tomato


We left the tomatoes uncooked to enjoy them in all their summer glory. If you prefer, you can stuff the farro into the tomatoes and roast them at 400°F for 25 to 30 minutes.