Cheese and Olive-Stuffed Tomatoes

  • bafinaire Posted: 08/16/10
    Worthy of a Special Occasion

    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.

  • irishmel Posted: 09/09/09
    Worthy of a Special Occasion

    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.

  • AntoinetteG Posted: 08/10/11
    Worthy of a Special Occasion

    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.

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