Home - Recipes - Broiled Cheese-Stuffed Tomatoes

Broiled Cheese-Stuffed Tomatoes

Using the slow cooker for these cheesy tomatoes frees up your oven for other Easter dishes.

Serves 6
Ready in 100 mins
Prep time 10 mins
Cooking time 90 mins
243 calories per serving


> 6 medium tomatoes
> 1 1/2 tbsp fresh oregano
> 1 1/2 tbsp fresh thyme
> 1 (4 oz) log goat cheese
> 1/4 cup part-skim ricotta cheese
> 1/2 cup grated Pecorino cheese
> 1/3 cup panko bread crumbs
> 2 tbsp olive oil


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.
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.
Fill tomatoes with cheese mixture. Place tomatoes in slow cooker bowl, cavities up. Cover and cook 1½ hours on low.
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.


Skip the fresh oregano and thyme and use herbed goat cheese as a shortcut for the filling.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you