Stuffed Tomatoes with Feta Cheese/ Domátes mé Féta
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
