Cheese and Olive Stuffed Tomatoes

dicentra's Note:

From Cooking Light. I think it would be pretty if you used the filling in cherry tomatoes and served them as an appetizer.

• Total Time: 12 mins
• Prep Time: 10 mins
• Cook Time: 2 mins

Ingredients:

Servings: 4

• 4 medium ripe tomatoes (about 2 1/4 pounds)
• 1/2 cup feta cheese, crumbled
• 1/4 cup chopped pitted kalamata olive
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil

Directions:

1. Preheat broiler.
2. Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp.
3. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells.
4. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.

Reviews

[Keee]

This is a great way to use fresh tomatoes from a farmers market! I didn't have fresh herbs on hand, so I used dried but still delicious!

[Chef #289999]

Mmm, really yummy. I had to improvise with ingredients on hand, so used an olive tapenade rather than chopped kalamatas. Also, I baked them instead of broiling them. Simple, easy, delicious!