Whole roasted tomatoes stuffed with pecan nuts and goat’s cheese

Whole roasted tomatoes stuffed with pecan nuts and goat’s cheese

Lovely as a side or a main for vegetarian guests. You can assemble this dish up to 2 days ahead, store in the fridge and simply roast before serving. 

Whole roasted tomatoes stuffed with pecan nuts and goat’s cheese

Serves: 4 as a main or 8 as a side
Cooking Time: 1 hr

Ingredients

  • 8 large tomatoes
  • 15ml (1 tbsp) olive oil
  • 7 leeks, rinsed and sliced
  • 15ml (1 tbsp) fresh rosemary leaves, chopped
  • 1 garlic clove, peeled and minced
  • 150g pecan nuts, finely chopped
  • handful dill leaves, roughly chopped
  • 100g goat’s cheese, crumbled
  • salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 180˚C. Slice the tops off the large tomatoes and set the tops aside until needed. Scoop the seeds and flesh out of the inside of the tomatoes and reserve.

2

Heat a frying pan over low heat, add the olive oil, leeks, fresh rosemary and garlic clove, and fry, 10 minutes. Add the reserved tomato flesh and seeds and cook down, about 2 minutes. Increase the heat to medium and add the pecan nuts, stirring to toast, about 5 minutes. Remove from heat and stir in the remaining ingredients. Season the stuffing to taste.

3

Allow to cool, about 10 minutes, before stuffing the tomatoes with the mixture and placing the tomatoes in a roasting tray. Place the tops on the tomatoes and roast in the preheated oven, 30 minutes.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

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