The original had oil in it. I just skipped the oil and made these great
tomatoes. Try these with the last tomatoes in your garden. Very
yummy. Karen said I could share her recipe with you.
Fatfree feta might be hard to find. I asked for some at Whole Foods and
the folks at the cheese counter sort of laughed at me for wanting something
so disgusting. My local grocery store has it.
Kathleen
* Exported from MasterCook *
Feta Stuffed Tomatoes
Recipe By : Karen C. Greenlee
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large tomatoes
2 tablespoons scallions -- finely chopped
2 tablespoons fresh parsley -- finely chopped
4 oz fatfree feta cheese -- crumbled
1/4 cup bread crumbs
Cut tops off tomatoes. Using a spoon, carefully scoop out pulp and
seeds. Save pulp and discard seeds. Coarsely chop pulp. Preheat oven to 350.
In a small bowl, combine tomato pulp with scallions, parsley, feta,
and bread crumbs. Spoon mixture into the hollowed out tomatoes. Place
tomatoes right side up in a 8x8" baking dish and bake 15 minutes.