Reviewed: Oct. 10, 2009

I left the red pepper out and they were fabulous, very pretty presentation too.

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Reviewed: Sep. 16, 2009

very good. left the red peppers out due to husband's heartburn issue. didn't miss them. great flavor with cheese, fresh basil and tomato combo. Bread crumbs worked great as recipe called for. will make again.

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SHERRIRENEE

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Reviewed: Sep. 1, 2009

I added some Parmesan to the filling, since I didn't have enough goat cheese. Delicious!

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Anne

Cooking Level: Expert

Home Town: Villa Hills, Kentucky, USA

Living In: Bellevue, Kentucky, USA

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Reviewed: Aug. 31, 2009

Good flavor, but I'm so used to stuffed tomato filling having more weight...this was very soft/runny. I think next time I'll do what others have suggested and add rice or couscous. It would also be good in cherry tomatoes, where the filling would be proportioned to the tomato better.

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Val1

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Reviewed: Aug. 19, 2009

This was exceptionally spicey, even though I cut back on the roasted red pepper. It seems an awful waste of a perfectly good garden-fresh tomato. (The innerds are the best part--they aren't incorporated back into the filling??) My husband couldn't eat more than 3 bites of his. We seldom are disappointed with recipes from this site. We will give something else a try.

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JODYBUCKETS

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Reviewed: Aug. 8, 2009

This was wonderful! I Served them on a bed of field greens drizzled with olive oil and balsamic vinegar. Pretty presentation and very very easy and fast. (Wait until they are done cooking before you add the basil.)

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KATHY SINK

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Reviewed: May 28, 2009

Good idea, but way too much cheese vs other filler.

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Erica M.

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Reviewed: May 15, 2009

The tomatoes were soggy. I would recommend peppers next time. Otherwise, it was awesome!

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CMROWE

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Reviewed: Mar. 21, 2009

Four stars as written, five (at least) when one incorporates the suggestions posted to (1) add garlic, green onions, pine nuts; (2) mix the basil and some bread crumbs / olive oil in the stuffing; (3) match the amount of stuffing more closely to the volume needed to fill the tomatoes. I made this last night and from the first taste the recipe earned an honored place in my "keeper" recipes. Thanks for the original and all the suggestions, folks. This is definitely an outstanding dish, worthy of very high end restaurant.

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Carnivore

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

This recipe was very easy to make though I made a couple of changes based on what I had readily available. I used 5 medium beefsteak tomatoes, 4 oz. of feta and about 2 tablespoons of fresh chopped red pepper. It turned out absolutely delicious! (It does NOT reheat well though for those of you cooking for 1.)

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Aberforth

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Reviewed: Jan. 5, 2009

Absolutely fabulous & surprisingly light. I didn't have any red peppeter so used pimientos instead and it still tasted great. While the instructions didn't say to combine the scooped our inside of the tomatoes with the cheese mixture, I did and added a tblspn of fine breadcrumbs to combine. Don't leave out the fresh basil - it makes the dish.

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Sue2008

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Reviewed: Nov. 8, 2008

prepared recipe exactly as written. next time, would have add much more bread crumbs and a little less cheese.

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Jessica S

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Sep. 28, 2008

very good quick and easy. Use roma tomatoes and cut off top and core out

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ktchup

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Reviewed: Sep. 24, 2008

Really good! As stated by others, no way it makes 4 large tomatoes - mine made 3 small ones. Served with some Rice A Roni whole grain Spanish rice, and I do think the rice would be good mixed and stuffed with the goat cheese. Also I would add some salt to the goat cheese next time as stated. I thought it would be salty enough by itself, but it needed a bit more.

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heidigrex

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Reviewed: Aug. 2, 2008

Good, but needs adjustments. The ratio of stuffing is not enough to fill the tomato (the recipe does not state the size of the tomato). I used a medium to large heirloom tomato. I would suggest after removing the seeds to rinse, sprinkle with salt and turn upside down to drain. I added a few tablespoons of panko bread crumbs in with the cheese. Next time I will add albacore tuna or grilled chopped chicken to up the protein.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 22, 2008

These were great! I used huge tomatoes and made this as our main course, but neither my husband nor I could finish them. I roasted my own red pepper and added some extra into the goat cheese mixture, as well as some torn basil.

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Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: May 4, 2008

i modified this recipe slightly: i mashed up goat feta cheese with green onion and a bit of olive oil and stuffed the tomatoes with that. i sprinkled the bread crumbs on top and drizzled the oil and broiled them... they were delicious!! thanks for this great recipe!

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Sarah C.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 23, 2008

Simply amazing. I followed the recipe exactly as specified. The end was result was tomatoes that had a soft flesh, a creamy, flavorful center. And the best part is it took MINUTES to assemble. This one will be added to the pages of my personal book of all time bests.

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DASHKAYDOT

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Reviewed: Jul. 7, 2007

The idea is great but the recipe didn't quite work for me with the meaty summer tomatoes. After 7 min. bread crumbs started to burn but tomatoes weren't even heated through to the bottom. The flavor was great though (I also added basil, salt and pepper to the goat cheese mixture as others suggested) and I'll try these once again, maybe will just add bread crumbs later.

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JELENAP

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Reviewed: Jul. 2, 2007

Summer 2007: This was really good and VERY easy! I did find that the stuffing was a bit "runnier" than I expected...next time I will add bread crumbs and more peppers to the mixture before stuffing the tomatoes to make it "stiffer". I probably used too much goat cheese. I added toasted pine nuts because I had some on hand and it was delicious! UPDATE 5/12/08: I made this again this weekend with vine-ripened tomatoes from the farmer's market...this time I did incorporate about 2 tablespoons of bread crumbs in with the goat cheese. We didn't have peppers on hand so I skipped those but again added toasted pine nuts. DELICIOUS!!!! The goat cheese consistency was PERFECT with the added bread crumbs. My boyfriend said it was the best meal he's ever had, we both LOVED these!!!! We used goat cheese that already had garlic and herb flavoring in it but if you have plain goat cheese you could add some yourself.

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