Prep 15 mins
Cook 15 mins
A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.
- 4 large tomatoes (Save the pulp)
- 4 ounces crumbled feta cheese
- 1⁄4 cup fine dry breadcrumb
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- Cut four large tomatoes in half.
- Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
- In medium bowl, stir together tomato 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.
- Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
- Bake at 350 degrees for 15 minutes.
- Garnish with Italian parsley sprigs.
Wonderful wonderful recipe - great with fresh sweet corn and garlic bread for dinner tonight - simplicity itself. (added a little bit of real bacon bits so Paul wasn't meat deprived) WONDERFUL STUFF!
Wonderful. A great, light-tasting sidedish. If you are a feta fan like me, you have to try this. Thanks!
Simple to make and simply delicious. Because I love garlic and because I wanted to add something a bit crunchy to vary the texture, I added 2 cloves of crushed garlic and 1/2 a cup of toasted pine nuts. This is a wonderful side dish which will complement grilled and BBQd fish and meat dishes or other vegetarian dishes. And it offers the versatility to enable you to add your own personal touches. Thank you JKC for a recipe which I know I shall make again.