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4

Tomatoes Stuffed with Farro, Goat Cheese and Marjoram

Total Time
1 hr 25 min
Prep
35 min
Cook
30 min
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.
Ingredients

fresh tomato(es)

4 large, round variety

extra virgin olive oil

1 Tbsp, divided

uncooked shallot(s)

1 large, cut into small dice

garlic clove(s)

1 medium clove(s), thinly sliced

fresh lemon juice

1 Tbsp

cooked farro

1 cup(s), cooled

soft-type goat cheese

1½ oz, crumbled

fresh tarragon

1 Tbsp, chopped

chives

1 Tbsp, chopped

olive(s)

5 medium, black, pitted, chopped

honey

½ tsp

table salt

¼ tsp

paprika

¼ tsp, mildly spicy

Instructions

  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
Notes
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.

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