Beverly's Back Porch: Feta-Stuffed Tomatoes

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, August 13, 2011

Feta-Stuffed Tomatoes

The tomatoes were so late this year I thought they would never get ripe. Now I have bushels of them to deal with. This simple and easy recipe is just perfect with a piece of grilled fish or chicken. Really anything.

Feta-Stuffed Tomatoes
Servings 8
print recipe

4 large tomatoes
4 ounces crumbled feta cheese
1/4 cup fine, dry breadcrumbs
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Garnish with flat leaf parsley if you like

Preheat the oven to 350 degrees. Cut tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and coarsely chop pulp.

Stir together pulp, feta cheese, and next 6 ingredients in a bowl. Spoon mixture into tomato shells, and place in a 13 x 9-inch baking dish.

Bake at 350 degrees for 15 minutes. garnish with parsley if desired.