Tomatoes Stuffed with Farro, Goat Cheese and Marjoram
4
Points®
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
Tomato
4 large, round variety
Extra virgin olive oil
1 Tbsp, divided
Shallot
1 large, cut into small dice
Garlic
1 clove(s), thinly sliced
Fresh lemon juice
1 Tbsp
Cooked farro
1 cup(s), cooled
Soft goat cheese
1½ oz, crumbled
Fresh tarragon
1 Tbsp, chopped
Chives
1 Tbsp, chopped
Olives
5 olive(s), 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
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