Stuffed Tomatoes

6:00 AM Unknown 0 Comments

I love taking advantage of produce that is in season. This recipe requires the ripest red tomatoes, which I just happened to have on hand. And what could be better then some yummy Summer tomatoes. These stuffed tomatoes are great served with a salad or even with a side of rice.

To make them you will need:

4 medium-sized riped tomatoes

2 tablespoons of finely chopped scallions

2 tablespoons of finely chopped parsley

1/2 cup of finely crumbled feta cheese

1/4 cup of bread crumbs

3 tablespoons of olive oil

Preparation time: 30 minutes

Cooking time: 15 minutes

Serves 4

Preheat the oven to 350 degrees. Cut the tops off the tomatoes (carefully). I use a melon baller to scoop out the pulp and seeds. Don’t throw it away, you will need it later.

Coarsely chop up the tomato pulp.

In a small bowl, combine the tomato pulp, scallions, parsley, feta cheese, bread crumbs, and olive oil.

Spoon the mixture into the hollowed tomatoes. Place tomatoes right side up in a baking pan and bake them for 15 minutes.

They are best served steaming hot.