Cheese and Olive-Stuffed Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This tomato recipe wins extra points for presentation. This is a wonderful side dish for steak or warm tuna salad, and it's great heated in the microwave for a quick lunch. -Tamara Dial Gray, Cape Coral, FL Ingredients:
4 medium ripe tomatoes (about 2 1/4 pounds) |
1/2 cup (2 ounces) feta cheese, crumbled |
1/4 cup chopped pitted kalamata olives |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh basil |
Directions:
1. Preheat broiler.
2. Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.
|
|