Description
Use ripe tomatoes with a beautiful tomato red color. Ripe tomatoes add sweetness to this recipe.
Summary
| Yield | |
|---|---|
| Source | Greek cuisine |
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Ingredients
4
tomatoes (medium size, ripe) 2 T
scallion (finely chopped) 2 T
parsley (fresh leaves, finely chopped) 1⁄2 c
feta cheese (crumbled) 1⁄4 c
bread crumbs 3 T
olive oilInstructions
- Preheat oven to 350° F.
- Cut top of tomatoes. Scoop out pulp and seeds. Discard the seeds and chop the tomato pulp.
- Mix chopped tomato pulp, scallions, parsley, feta cheese, bread crumbs, and olive oil in a bowl.
- Spoon the filling into the hollow tomato shells.
- Stand stuffed tomatoes side up in a baking pan and bake in the middle rack for 15 minutes.
- Serve stuffed tomatoes straight from the oven, steaming hot, to enjoy the delicious gooey texture of melted cheese.
Notes
Place not quite ripe tomatoes in a brown paper bag and keep in a cupboard or other dark place for a day or two to ripen so that they get an appetizing bright red color.
| Nutrition facts Serving size:one tomato, 1/4 of a recipe (6.2 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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