We’re not exactly in the middle of the tomatoes’ season but I made these feta stuffed tomatoes a few days ago for a dinner with a vegetarian friend of mine and the recipe came out pretty good
Stuffed tomatoes are quite a classic but it’s the first time I was going for a vegetarian version. I must say I’ll definitely cook it again. The garlic bread, thyme and capers give this feta stuffed tomatoes recipe a Mediterranean flavor all amateurs of this food will love.
Feta stuffed tomatoes recipe
Preparation Time: 15 mn – Cooking Time: 15 to 20 mn
Ingredients (for 4 to 6 servings)
8 big tomatoes
1/2 lbs (225g) of feta cheese
4 slices of bread
2 garlic cloves
5 tablespoons of olive oil
3 tablespoons of fresh cream (crème fraiche you can replace it by Quark or fromage blanc)
1 tablespoon of capers
1 tablespoon of thyme (or parsley if you prefer)
Salt & Pepper
1/ Clean tomatoes and carefully cut off the tops. Scoop out pulp (very easy with a teaspoon, just be careful not to break the bottom of the tomato). Chop pulp finely and leave aside.
2/ Peel garlic cloves. Cut in halves, take out green stem and discard. Chop finely.
3/ Take out crumb from bread and dice it.
4/ Heat 2 tablespoons of olive oil in a pan; brown crumb dices and chopped garlic.
5/ Preheat oven to 400° F (200° C – Th 7).
6/ Dice feta cheese. Combine it with fresh cream, salt and pepper. Add thyme, capers and crumb dices.
7/ Put tomatoes in an oiled baking dish. Fill with mixture. Put tops back on tomatoes.
8/ Pour chopped pulp between tomatoes (not everything if you have a lot). Add salt and pepper and 3 tablespoons of olive oil on top.
9/ Bake in oven for 15 to 20 minutes. Serve with a salad or rice.
Note that the picture was taken before the dish was ready, your tomatoes should have more “wrinkles” when ready to get out the oven. Picture updated since, it now looks ready