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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
feta cheese
bread crumbs
3 tbsp. olive oil
2. Carefully cut tops off tomatoes.
Using a spoon, carefully scoop out
pulp and seeds. Save pulp and
discard seeds.
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 
Serves 4