Stuffed Tomatoes with Goat Cheese, Olives, and Oregano | America's Test Kitchen

Name: Stuffed Tomatoes with Goat Cheese, Olives, and Oregano | America's Test Kitchen
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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Say goodbye to bland, waterlogged stuffed tomatoes. The key is to draw out excess moisture by salting prior to stuffing.

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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