Recipe by Shuzbud
The creaminess of the feta blends beautifully with the fresh tomato and olive flavours. If you like, you can buy a block of feta cheese and save thin slices to top the tomatoes with, although I find it easier to buy cubes of feta.
Top Review by Lalaloula
These tomatoes were really yummy! They were juicy and the rice filling had a great mediterranian flavour. It was however a little bit too sour for my taste. Also somehow my tomatoes came out done, but only lukewarm. So next time I will try baking them at a higher temperature covered with some aluminium foil for most of the baking time. I used fresh basil in place of the oregano as thats what I had on hand and it worked out nicely. Other than the small issues mentioned above the recipe was easy to prepare and very tasty. It also had a great presentation! THANKS SO MUCH for sharing it with us, Shuz! Made and reviewed for Everyday Is A Holiday Tag Game February 2010.
- 4 medium to large tomatoes
- 1⁄2 cup long grain white rice, uncooked
- 1 cup hot water
- 1⁄2 cup cubed feta cheese (or more)
- 6 pitted black olives, sliced
- 3 tablespoons olive oil
- 1 1⁄2 tablespoons red wine vinegar
- 1⁄2 teaspoon dried ground oregano
- salt and pepper, to taste
Directions See How It's Made
- Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
- Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
- Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
- Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
- While the rice is still cooking, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste and stir.
- When the rice is fully cooked, remove from the heat. Add the cubed feta, black olives and vinaigrette, reserving 8 cubes of feta (or 4 slices if you have them) to place on top.
- Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
- Top with the reserved cubes or slices of feta for presentation.
- Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened.