Prep Time
15 Mins
Bake Time
15 Mins
Yield
Makes 8 servings

How to Make It

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.

Ratings & Reviews

Delicious!!

IrishAnnie
September 23, 2016
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!

lroach10's Review

MarshaC
January 12, 2013
I LOVE THESE! So easy to make too. I cut the top off the tomatoes vs. cutting in half and I add crumbled bacon. Everything tastes better with bacon!

IrishAnnie's Review

lroach10
August 12, 2010
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!!

maureenn's Review

Ltoeat
July 14, 2010
My husband and I thought these were delicious. They were easy to make and we could use tomatoes from our garden. Nice side dish.

MarshaC's Review

maureenn
May 13, 2010
These were great! My family loved them. We will be making these all through the summer with our fresh tomatoes.

Ltoeat's Review

Kilyena
September 22, 2009
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.