Tomatoes Stuffed with Farro, Goat Cheese and Marjoram
- Total Time
Any ripe, uniformly round tomato variety will work in this recipe but look at your farmer’s market for the most flavorful, fresh options.
fresh tomato(es)4 large, round variety
extra virgin olive oil1 Tbsp, divided
uncooked shallot(s)1 large, cut into small dice
garlic clove(s)1 clove(s), medium, thinly sliced
fresh lemon juice1 Tbsp
cooked farro1 cup(s), cooled
soft-type goat cheese1 ½ oz, crumbled
fresh tarragon1 Tbsp, chopped
chives1 Tbsp, chopped
olive(s)5 medium, black, pitted, chopped
table salt¼ tsp
paprika¼ tsp, mildly spicy
- 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.
- 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.
- 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.
- Divide farro mixture among tomatoes (about 2/3 c in each); serve.
- Serving size: 1 stuffed tomato