Monday, December 26, 2011
Stuffed Tomatoes with Feta Cheese
Domátes mé Féta
For this recipe, it is important to use the reddest, ripest tomatoes available. If your tomatoes aren’t
quite ripe (pinkish-orange instead of bright red), place them in a brown paper bag and keep in a
cupboard or other dark place for a day or two to ripen.
4 medium-sized ripe tomatoes
1. Preheat oven to 350ºF.
2 tbsp. finely chopped scallions
2 tbsp. finely chopped fresh parsley
(about 3 oz.) finely crumbled
3 tbsp. olive oil
2. Carefully cut tops off tomatoes.
Using a spoon, carefully scoop out
pulp and seeds. Save pulp and
3. Coarsely chop the tomato pulp.
4. In a small bowl, combine tomato
pulp with scallions, parsley, feta
cheese, bread crumbs, and olive oil.
5. Spoon mixture into the hollowedout
tomatoes.Place tomatoes right sideup in an 8 8-inch baking pan and bake 15 minutes.
6. Serve stuffed tomatoes steaming hot.
Preparation time: 30 minutes
Cooking time: 15 minutes