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Stuffed Tomatoes with Goat Cheese

4 servings

These tomatoes are a wonderful side dish for any simply prepared meat, particularly chicken. Take note: the cheese filling will be melted and soft when you first take these out of the oven. Be patient for a minute or two, to give the filling a chance to firm up. Not only will the tomatoes be easier to serve, you’ll avoid searing the roof of your mouth!

Ingredients

  • 2 onions
  • 1/2 cup / 55 g walnut pieces
  • 8 roma (plum) tomatoes
  • 1 bunch flat-leaf parsley
  • 1 Tbsp olive oil
  • 4 oz / 112 g fresh goat cheese
  • 1 tsp white wine vinegar
  • Salt and pepper
The Diabetes Code Cookbook © 2021 Jason Fung & Alison Maclean
First Published by Greystone Books Ltd.

Directions

  1. Thinly slice onions. Roughly chop walnuts. Halve tomatoes and remove pulp with spoon. Chop parsley leaves.
  2. In a skillet over medium heat, warm olive oil. Cook onions, stirring often so they don’t burn, until they turn golden brown, 35-40 minutes. Remove from heat, set aside to cool and season with salt and pepper.
  3. In a bowl, stir together goat cheese, onions, walnuts and vinegar.
  4. Preheat oven to 350°F/180°C. Arrange tomato halves cut side up in a baking dish. Spoon cheese filling carefully into cavity of the tomatoes, being careful not to overfill. Bake tomatoes for 30 minutes or until lightly browned on top. Remove from oven and allow to cool almost to room temperature so cheese filling sets.
  5. To serve, arrange tomatoes on a platter and sprinkle with parsley.