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

Instructions:

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.

This is one of my favorite recipes, so ridiculously simple and always getting a success!
It’s perfect for a dinner with friends (count 1 4lbs chicken for 4 servings) or a Sunday lunch with grandma… Whatever the occasion may be, if you’re going for a smaller chicken, don’t forget to adapt the cooking time

1/ Preheat oven to 450° F (230° C)

2/ Rinse chicken and dry it with a paper towel. Pour some salt & pepper inside.

3/ Clean lemon and make it holes with a fork so the juice comes out while cooking.

4/ Insert the lemon and some thyme in the chicken. If your chicken is too small, cut the lemon in 4 pieces and insert the quarters inside it.

5/ Pour 1 tablespoon of olive oil on a roasting pan. Place chicken on it.

6/ Add 3 tbs of olive oil, thyme, salt and pepper on the chicken.

7/ Bake chicken for around 1 hour, turning it every 20 minutes and basting often with the juice.