August 2, 2013

Feta-Stuffed Tomatoes


Got garden tomatoes coming out your ears?  Wondering about some new ways to enjoy them?  Well, I've got one for ya! {and it's an extra delicious one, too} ~ Feta-Stuffed Tomatoes, baked up with a yummy feta cheese and fresh parsley filling.

Mark's been asking me when I was going to get cooking with the season's fresh tomatoes ... so far, we've just been eating them au-natural right off the plant.  Well, apparently today is when!

'Cause today I made these feta-stuffed beauties for lunch.  And let me tell ya, it was quite a tasty lunch.

I was a nice wife though and put a couple in the refrigerator for Mark to have with his dinner tonight.  I'm sweet like that.  Actually ... it was that I needed proof that I had finally cooked with the fresh tomatoes, not that I'm that sweet.  {kidding!}  I am  sweet to Mark ... most of the time.  :-)
 

So, if you want to be sweet to yourself or to someone else with the season's produce, grab some fresh-from-the-garden or vine-ripened tomatoes and whip up these totally tasty Feta-Stuffed Tomatoes.

They're pretty easy and quick.

Just lop off the very top of the tomatoes, and then cut into the pulp with the tip of a paring knife (I used a steak knife) all the way around each tomato.


Scoop out the pulp and seeds with a spoon so you're left with a hollowed out tomato shell.  Discard the runny seed parts, but keep the big hunks of pulp ... you'll chop those hunks up and use them in the filling.


Then mix up a quick filling with the chopped tomato pulp, feta cheese crumbles, bread crumbs, fresh parsley, and olive oil.  Cram the filling into the tomato shells, bake it for a teeny bit, and you're good to go!


Serve 'em up as a tasty little side dish.  They're a delicious way to help get some of the oodles of garden tomatoes out of your ears!

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Feta-Stuffed Tomatoes
Source:  Adapted from Southern Living: Comfort Food, April 2010



Ingredients
  • 4 medium- to large-sized tomatoes (preferably fresh from the garden or vine-ripened)
  • 4 oz. feta cheese crumbles
  • 1/4 c. Italian-style bread crumbs
  • 2 T. chopped green onions
  • 2 T. chopped fresh parsley
  • 2 T. extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Directions
  1. Slice off the very top of each tomato. With a paring knife, cut into the pulp at the top of each tomato and gently cut all the way around the inside of the tomato, leaving about a 1/4-inch thick wall. Scoop out the pulp with a spoon, leaving the hollowed out tomato shell intact. Discard the seeds, but reserve the pulp chunks.
  2. Coarsely chop the pulp and place it in a mixing bowl. Add the feta crumbles, bread crumbs, green onions, parsley, salt, pepper, and olive oil. Stir until combined.
  3. Spoon the feta mixture into the tomato shells, and place tomatoes in a 9x13-inch baking dish lightly coated with non-stick cooking spray. Bake at 350 degrees for 15-20 minutes.*  Sprinkle with additional chopped fresh parsley prior to serving, if desired.
* Baking for 15 minutes results in a firmer tomato with minimal 'splits' in the skin; 20 minutes results in a softer tomato with some skin 'splits.'  The tomatoes in my photos were baked for 20 minutes.  Bake to suit your personal preference.

Enjoy!

9 comments:

  1. Those look amazing! I'm definitely trying them. Thanks!

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  2. Yum! You can't beat a simple cheesy, herby breadcrumb filling. Looks delish :)

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    Replies
    1. Agreed, Becca ... hard to go wrong with cheesy, herby, breadcrumby filling!

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  3. Great pictures. Those tomatoes look delicious. I'd love it if you linked this to Saturday Dishes. We are featuring garden fare. Hope to see you there.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa
    www.tumbleweedcontessa.com

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  4. YUM...I absolutely love anything feta, so this is right up my alley! This would be great to link up to my Create It Thursday post…it's live now!

    Leslie @ Lamberts Lately

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  5. I love stuffed tomatoes and yours have turned out beautifully! Mine never look this great :) I'd be thrilled if you'd come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-4/

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  6. These look delicious! I only grew baby tomatoes this year but I'll have to remember this for next year.

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  7. What perfect timing! I have a ton of tomatoes and this looks perfect. I can't wait to make these! Thank you for sharing this with the Less Laundry, More Linking party.

    ReplyDelete

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