Baked Tomatoes Stuffed with Feta and Herbs
Ingredients
- 4large ripe tomatoes
- 200 gramsfeta cheese
- ¼ cupfresh dill
- ¼ cupfresh parsley
- 3 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop 1/4 cup fresh dill.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Preheat oven to 375°F.
- 02
Cut a thin slice from the top of each tomato and scoop out the insides with a spoon, leaving a 1/4-inch shell. Discard seeds and excess liquid, but reserve the tomato flesh for filling.
- 03
In a small bowl, crumble the feta cheese and mix with the reserved tomato flesh, dill, parsley, and garlic. Season with salt and pepper to taste.
- 04
Divide the feta mixture evenly among the tomato shells, mounding it slightly on top. Arrange tomatoes in a baking dish and drizzle each with about 2 teaspoons olive oil.
- 05
Bake for 25 to 30 minutes, until the tomato shells are tender and the filling is warmed through. Serve warm or at room temperature.
Spice Tips
For a savory boost, add 1/2 teaspoon dried oregano or a pinch of red pepper flakes to the filling. A squeeze of fresh lemon juice brightens the herbal notes.
Leftovers keep in the fridge for 2 days and are equally delicious cold. You can prepare the filling up to 4 hours ahead; stuff the tomatoes just before baking.