Feta-Stuffed Tomatoes

Baked with a flavorful feta cheese and fresh parsley filling, these Feta-Stuffed Tomatoes are sure to please.  Not to mention, they're a great way to eat up those oodles of garden tomatoes!

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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.

Check out these other tasty tomato recipes:

• Crescent Roll Tomato-Basil Squares
• Parmesan Broiled Tomatoes
• The BEST Marinated Tomatoes
• Marinated Tomato BLT
• Cucumber, Tomato, & Avocado Salad
• Grape Tomato & Caper Salad
• Marinated Vidalia Onion & Tomato Sandwich
• More salad & side dish recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Side Dishes

American

Yield: 4 servings

Author: Tracey | The Kitchen is My Playground

Feta-Stuffed Tomatoes

Baked with a flavorful feta cheese and fresh parsley filling, these Feta-Stuffed Tomatoes are sure to please. Not to mention, they're a great way to eat up those oodles of garden tomatoes!

Prep time: 20 MCook time: 20 MTotal time: 40 M

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

Instructions:

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.
3.  Add the feta crumbles, bread crumbs, green onions, parsley, salt, pepper, and olive oil. Stir until combined.
4. Spoon feta mixture into the tomato shells, and place tomatoes in a 9x13-inch baking dish lightly coated with non-stick cooking spray. 
5. Bake at 350 degrees for 15-20 minutes.* Sprinkle with additional chopped fresh parsley prior to serving, if desired.

TRACEY'S NOTES:

1. * 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 tomato in the photo for this recipe was baked for 20 minutes. 
2. Bake to suit your personal preference.

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Please enjoy these other summer vegetable dishes from The Kitchen is My Playground ...

Grape Tomato & Caper Salad

Fresh Green Bean, Walnut & Feta Salad

Make-Ahead Layered Picnic Salad

Parmesan Broiled Tomatoes

Spicy Pickled Okra

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