Tomatoes stuffed with farro, goat cheese and marjoram
4
Points®
Temps total: 1 h 25 min • Préparation: 35 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
Any ripe, uniformly round tomato variety will work in this recipe but look at your farmer’s market for the most flavourful, fresh options.
Ingrédients
Tomato
4 medium, round variety
Olive oil
1 tbsp(s), divided
Shallots
1 large, cut into small dice
Garlic
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
Chives
1 tbsp(s), chopped
Olives
5 medium, black, pitted, chopped
Honey
½ tsp(s)
Table salt
¼ tsp(s)
Smoked paprika
¼ tsp(s), 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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