Stuffed Tomatoes with Feta Cheese/ Domátes mé Féta

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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.

Ingredients

        4 medium-sized ripe tomatoes
        2 tbsp. finely chopped scallions
        2 tbsp. finely chopped fresh parsley
        ½ c. (about 3 oz.) finely crumbled feta cheese
        ¼ c. bread crumbs

        3 tbsp. olive oil.

Instructions

1. Preheat oven to 350ºF.


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 side up in an 88-inch baking pan and bake 15 minutes.

6. Serve stuffed tomatoes steaming hot.

Food: Stuffed Tomatoes with Feta Cheese/ Domátes mé Féta

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