Side Dishes - Vegetables
Feta-Stuffed Tomatoes
Ingredients
4 medium- to large-sized tomatoes (preferably fresh from the garden or vine-ripened)
4 oz. feta cheese crumbles
1/4 c. Italian-style bread crumbs
2 T. chopped green onions
2 T. chopped fresh parsley
2 T. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
Directions
Slice off the very top of each tomato. With a paring knife, cut into the pulp at the top of each tomato and gently cut all the way around the inside of the tomato, leaving about a 1/4-inch thick wall. Scoop out the pulp with a spoon, leaving the hollowed out tomato shell intact. Discard the seeds, but reserve the pulp chunks.
Coarsely chop the pulp and place it in a mixing bowl. Add the feta crumbles, bread crumbs, green onions, parsley, salt, pepper, and olive oil. Stir until combined.
Spoon the feta mixture into the tomato shells, and place tomatoes in a 9x13-inch baking dish lightly coated with non-stick cooking spray. Bake at 350 degrees for 15-20 minutes.* Sprinkle with additional chopped fresh parsley prior to serving, if desired.
* Baking for 15 minutes results in a firmer tomato with minimal 'splits' in the skin; 20 minutes results in a softer tomato with some skin 'splits.' Bake to suit your personal preference.
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