Prep 35 mins
Cook 20 mins
This is a basic simple recipe that I use very often in the summer with my huge tomato harvest. Please use large firm tomatoes that will stand up to the oven temperature, if anything they can be slightly underripe, just don't use soft mushy overripe ones. Tomatoes such as Supersonic or Big Beef are good to use for this. This complete recipe can be doubled to 8 tomatoes.
- 4 large firm tomatoes, scoop and reserve pulp
- 3 -4 tablespoons onions, finely chopped (can use more)
- 1⁄4 cup breadcrumbs
- 2 tablespoons oil (can use olive or vegetable oil)
- 2 tablespoons dried parsley
- salt and pepper
- 1 tablespoon chopped fresh garlic (can use about 1/4 teaspoon dry garlic powder, fresh is better!)
- 4 -5 ounces feta cheese, crumbled
- grated parmesan cheese (to taste)
- Cut the tops off of the tomatoes; carefully scoop out and reserve the pulp (try not to slice into the tomato skin when scooping out the pulp).
- Chop the pulp and then mix with the onion, bread crumbs, oil, dry parsley, salt, pepper, garlic and feta cheese (except the Parmesan cheese) in a bowl.
- Carefully stuff the tomatoes with the breadcrumb/pulp mixture (be careful not overstuff and tear the tomato skins).
- Sprinkle with Parmesan cheese.
- Bake in a 350 degree oven for about 20 minutes (can bake longer if desired).
- Serve hot.
Really tasty! One thing the recipe doesn't mention; I did not add back the large amount of liquid from the tomato guts into the filling, only the solid parts. We found this amazing when spread, bruschetta-style, onto garlic toast.