The Recipe Room

 

It’s funny how life is. I remember when I was a kid, I used to absolutely loathe baked tomatoes, to the point where I would actually get so angry with my mother when she prepared them that I wouldn’t speak to her for days afterwords!  Nowadays I just can’t seem to get enough of them. Sorry about all that trouble, Mum!

These feta cheese stuffed tomatoes are a real pleasure to make and even more of a pleasure to eat.  I’m a huge fan of feta cheese anyway; it’s the best thing the Greeks ever invented, well, aside from philosophy, astronomy and all of that, of course!  I particularly love the way the baked tomato and cheese just melts in your mouth when you bite into it.

It’s very important to use the ripest tomatoes you can find; they should be a nice deep red colour, not orange or green. If your tomatoes aren’t ripe enough yet, put them in a paper bag in a dark place like a cupboard for a day or two, and they should ripen up quite quickly.

Tomatoes have all types of sizes and flavours. If you prefer bite-sized treats to serve at a party, I recommend these pesto filled cherry tomatoes.

What you’re going to need:

• 4 medium-sized, very ripe red tomatoes
• 2tbsp finely chopped scallions
• 2tbsp finely chopped fresh flat-leaf parsley
• 125g finely crumbled feta cheese
• 65g bread crumbs
• 3tbsp olive oil

 

What you have to do:

 

1. Preheat the oven to 175°C.
2. Carefully cut the tops off of the tomatoes.  Use a very sharp knife; if not, you’ll probably end up destroying the tomatoes.
3. Using a spoon, carefully scoop out the pulp and the seeds.
4. Save the pulp and throw the seeds away.
5. Coarsely chop the tomato pulp.
6. In a small bowl, combine the tomato pulp with the scallions, flat-leaf parsley, feta cheese, bread crumbs and olive oil. Mix well.
7. Spoon the mixture into the hollowed-out tomatoes, filling them until the filling is level with the top of the tomato.
8. Place the tomatoes right side up in a 20cm square baking dish and bake for 15 minutes in the preheated oven.
9. Serve the stuffed tomatoes steaming hot.

 

Preparation Time:  35 minutes

Cooking Time: 15 minutes

Serves:  4

Difficulty: Easy

Tags: bread crumbs, feta cheese, Feta Cheese Stuffed Tomatoes, flat-leaf parsley, olive oil, scallions, tomatoes, vegetarian

This entry was posted on Tuesday, 1 May, 2012 at 10:35 am by Serena Langley and is filed under Less than 1 hour, Meal for 4 people, Starters. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.