Baked Stuffed Tomatoes With Goat Cheese Fondue

Upend the tomat shells for awhile so they are not soggy. I would suggest 1/2 hr after salting. And yes do use the pulp in the crumbs.

These were relatively simple but messy to make, and I didn't find the cheese at all overwhelming. Used garden-fresh tomatoes, and the tomato flavor shone through the cheese. Anchovies were a great flavor enhancer. Really hit the spot on a cool rainy evening.

Fantastc. Quick and easy. This is a great way to make awful, supermarket tomatoes edible. Loved as is, but will definitely try with gorgonzola. Thanks for suggestion, commentators below.

I've made this stuffed with potatoes. Tastes really nice. Boil potatoes, mash them, add salt, red pepper, onions and the insides of the tomatoes that are removed. Stuff inside the tomatoes and bake.

I did not use goat cheese - just mascarpone, and added provolone. Based on the reviews I read, I added more garlic breadcrumbs and omitted the anchovies. Used a bunch of chopped fresh sage. 12 minutes and they were great - very tasty!

Really good! I used creole tomato definitely on the firm side, reamed out just the seeds and left the flesh intact. I did not have marscapone but instead used some leftover ricotta with goat cheese. Added chives. Baked in a high sided casserole with snug upright stuffed tomatoes. Used a counter top oven which heats to only 450*. 30 minutes and covered the tops with foil because they were getting to dark. Added about 15 or so minutes to account for the temperature. The variations are endless

It's great the way it is, but for something a little different, do the following: - add a little chopped spinach to filling (if you add a lot, it becomes tomatoes stuffed with creamed spinach) - delete garlic; replace with chives and/or shallots + add a little tarragon - add grated parmesan to topping of bread crumbs

Wondering if I used whipped cream cheese instead of mascarpone if it would work?

I was afraid the cheese might not be melted, or the tomatoes cooked too much, but this was perfect (with smallish tomatoes). I don't think I even tasted the anchovies. Next time, I think I might mix some julienned basil into the cheese.

Very tasty - made it without the anchovies because I'm not that kind of person and was delicious. I used very large tomatoes, so increased the cooking time to 12 minutes so that they were golden on top.

This is delicious dish. I followed the recipe exactly, without changing anything. Its easy to make and a crowd pleaser.

This dish is spectacular. I added minced chive, tarragon, parsley, and basil to the cheese.

Pureed leftovers and served over pasta. Delicious!

I was excited to make these but was a bit disappointed in the results. The cheese overwhelmed the perfect, peak-season tomatoes. I doubt I'll do it again.

I prefer Julia Child's tomatoes Provencal, which uses a stuffing made of fresh bread crumbs, olive oil, herbs (basil and parsley) and shallots. Sometimes I add a bit of grated Parmesan and/or garlic to the mix. Either way, it lets the tomatoes shine.