Tomatoes Stuffed with Farro, Goat Cheese and Marjoram
- Total Time
- 1:25
- Prep
- 0:35
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
Any ripe, uniformly round tomato variety will work in this recipe but look at your farmer’s market for the most flavorful, fresh options.
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fresh tomato(es)4 large, round variety
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extra virgin olive oil1 Tbsp, divided
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uncooked shallot(s)1 large, cut into small dice
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garlic clove(s)1 clove(s), medium, thinly sliced
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fresh lemon juice1 Tbsp
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cooked farro1 cup(s), cooled
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soft-type goat cheese1 ½ oz, crumbled
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fresh tarragon1 Tbsp, chopped
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chives1 Tbsp, chopped
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olive(s)5 medium, black, pitted, chopped
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honey½ tsp
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table salt¼ tsp
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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