This tomato recipe wins extra points for presentation. "This is a wonderful side dish for steak or warm tuna salad, and it's great heated in the microwave for a quick lunch." -Tamara Dial Gray, Cape Coral, FL
4 medium ripe tomatoes (about 2 1/4 pounds)
1/2 cup (2 ounces) feta cheese, crumbled
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
How to Make It
Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.
This Recipe was delicious! I made a few changes based on the ingrediants I had on hand and used blue cheese instead of Feta and a mix of green olives and capers in place of the kalamatas. It was a great way to use up fresh from the garden tomatoes. It was a quick and easy side dish and really dressed up my boring chicken.
Very good and healthy side dish for a meal. I would recommend draining the tomato pulp in a colander for a few minutes after chopping as the finished product is very, very runny without doing that. Salt and pepper to taste would be a good addition to the recipe.
Much tastier than I thought - the filling was delicious. Definitely include the suggested herbs. I took out most of the seeds and mushier parts of the tomato pulp as they would have made the filling runny. I'd suggest adding a little salt to the inside of the tomato shell before filling it as it is otherwise unseasoned. Went well with salmon and couscous.
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