Stuffed Tomatoes with Goat Cheese, Olives, and Oregano

Name: Stuffed Tomatoes with Goat Cheese, Olives, and Oregano
Yield: Serves 6 as a side dish
Cuisine: Europe, Italian
Ingredients: 6 , firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded; 1 teaspoon, kosher salt; 3/4 cup, coarse homemade bread crumbs; 3 tablespoons, olive oil; 1 teaspoon, olive oil; 3 ounces, goat cheese, crumbled; 2 medium cloves, garlic, minced (about 2 teaspoons); , ground black pepper; 3 tablespoons, minced fresh parsley leaves; 1 1/2 teaspoons, minced fresh oregano leaves; 3 tablespoons, pitted and chopped black olives

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Appears in Cook's Illustrated September/October 2000

Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out excess moisture by salting prior to stuffing.

SERVES6 as a side dish

TIME50 minutes, plus 30 minutes standing

WHY THIS RECIPE WORKS

We uncovered a few techniques for success while developing our best stuffed tomato recipe: To combat sogginess, we salted and drained the tomatoes prior to stuffing. We used homemade bread crumbs as a base for a stuffing that also included ...

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