- 8 medium ripe tomatoes
- 1 3/4 teaspoons salt
- 1 cup millet
- 2 cups chicken or vegetable stock
- 1 small shallot, finely diced
- 4 ounces goat cheese, crumbled into small pieces
- 1/2 cup olive oil
- 3 tablespoons lightly toasted pine nuts
- 1 tablespoon basil, chiffonade
- 1 tablespoon chopped fresh parsley leaves
- 2 teaspoons chopped fresh chives
- 1 1/2 teaspoons lemon zest
- 1/4 teaspoon fresh ground white pepper
- 1/4 cup grated Parmesan cheese
Preheat oven to 500 degrees F.
Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside.
In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.
Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and white pepper.
Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F.
Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes.