Roast tomatoes stuffed with goat's cheese, olives and capers

Roast tomatoes stuffed with goat’s cheese, olives and capers

4 medium ripe tomatoes

1 clove garlic, cut into very thin slivers

2 tsp salted capers, rinsed and drained

6 large kalamata olives, deseeded and chopped

100g marinated goat’s cheese

cracked black pepper

2 large sprigs fresh oregano

7 tsp extra virgin olive oil

1 tsp balsamic vinegar

 

Pre-heat oven to 200C.

Remove core in tomatoes with a small sharp knife then use a teaspoon to remove most of the flesh and juice, keeping the tomato intact. Place them in a lightly greased ovenproof dish.

Combine garlic, capers, olives and cheese in a small bowl and stir to combine. Spoon cheese mixture into the centre of the tomatoes and season with cracked black pepper. Scatter with leaves from 1 sprig of oregano and drizzle each tomato with a teaspoon of olive oil. Roast for 20-30 minutes until tomatoes are tender. Time will vary according to ripeness.

Remove and cool slightly then drizzle with combined remaining oil and balsamic vinegar. Scatter with remaining oregano leaves and serve with crusty bread.

Serves 2 as a starter.