Oven-Roasted Tomatoes Stuffed With Goat Cheese

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12 medium tomatoes, 3 pounds

1 2/3 pounds fresh goat cheese

1 large egg, lightly beaten

2 cloves garlic, minced

2 tablespoons finely chopped basil

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/4 cup extra-virgin olive oil

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