We’re not exactly in the middle of the tomatoes’ season but I made these stuffed tomatoes a few days ago for a dinner with a vegetarian friend of mine and it came out pretty good
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/ Take out crumb from bread and dice it.
3/ Heat 2 tablespoons of olive oil in a pan; brown crumb dices and chopped garlic.
4/ Preheat oven to 400° F (200° C – Th 7).
5/ Dice feta cheese. Combine it with fresh cream, salt and pepper. Add thyme, capers and crumb dices.
6/ Put tomatoes in an oiled baking dish. Fill with mixture. Put tops back on tomatoes.
7/ Pour chopped pulp between tomatoes (not everything if you have a lot). Add salt & pepper and 3 tablespoons of olive oil on top.
8/ 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.