Ingredients
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6 medium tomatoes
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1 1/2 tbsp fresh oregano
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1 1/2 tbsp fresh thyme
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1 (4 oz) log goat cheese
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1/4 cup part-skim ricotta cheese
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1/2 cup grated Pecorino cheese
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1/3 cup panko bread crumbs
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2 tbsp olive oil
Steps
1
Trim bottoms of the tomatoes so they sit flat. Cut a thin slice off the top of each tomato. Use a small spoon to scoop out tomato pulp and seeds. Add ¼ cup water to a large, wide slow cooker.
2
Finely chop the oregano and thyme, reserving ½ tbsp of each herb for garnish. Add the goat cheese to a medium microwave-safe container. Microwave until soft, about 30 sec. To goat cheese, add 1 tbsp oregano, 1 tbsp thyme, ricotta, ¼ cup Pecorino cheese, salt, and pepper.
3
Fill tomatoes with cheese mixture. Place tomatoes in slow cooker bowl, cavities up. Cover and cook 1½ hours on low.
4
Toss the bread crumbs with the oil and remaining ¼ cup Pecorino. Preheat broiler on high. Carefully use a spatula to transfer tomatoes to a baking dish. Top with Pecorino bread crumbs. Broil until tops are golden, about 1–2 min. Garnish with remaining ½ tbsp oregano and ½ tbsp thyme. Serve immediately.
Tips
Skip the fresh oregano and thyme and use herbed goat cheese as a shortcut for the filling.
