Cut 4 large tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Stir together pulp; 4 ounces crumbled feta cheese; 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil in a medium bowl. Spoon mixture evenly into tomato shells, and place in a 13- x 9-inch baking dish. Bake at 350° for 15 minutes. Garnish with Italian parsley sprigs, if desired.
I've made these twice. First as written which was really good. Second I changed things up a bit. I used Italian bread crumbs, a little extra feta cheese, crumbled bacon, chopped celery, and the tastiest modification was using fresh cilantro instead of fresh parsley. Hubby mistakenly bought cilantro so I put 1/4 cup of chopped in the recipe and WOW! Cilantro is the way to go! I did cook them about 5 minutes longer. We really enjoyed these and will be making them I'm sure many times in the future. I will most definitely be substituting fresh chopped cilantro instead of parsley!
I thought this dish was amazing!! It was a little bland for my taste, so I subsituted italian bread crumbs instead of plain & I added garlic, oregano and some rosemary (to taste) and I let the tomatoes cook about 5 mins. longer than the directions said (20 minutes total). Absolutely wonderful side dish for almost ANY meal!!
Tasted like bruschetta. I baked it for 15 mins. and it was still firm, but warm, so I added another 5 mins. and it got runny and softer. My husband liked the firmer texture better. Over all it was okay, nothing great. I used 1 TBS of oil instead of two.
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