Feta baked tomatoes


Use ripe tomatoes with a beautiful tomato red color. Ripe tomatoes add sweetness to this recipe.


4 tomato (medium size, ripe)
2 T scallion (finely chopped)
2 T parsley (fresh leaves, finely chopped)
1⁄2 c feta cheese (crumbled)
1⁄4 c bread crumbs
3 T olive oil


  1. Preheat oven to 350° F.
  2. Cut top of tomatoes. Scoop out pulp and seeds. Discard the seeds and chop the tomato pulp.
  3. Mix chopped tomato pulp, scallions, parsley, feta cheese, bread crumbs, and olive oil in a bowl.
  4. Spoon the filling into the hollow tomato shells.
  5. Stand stuffed tomatoes side up in a baking pan and bake in the middle rack for 15 minutes.
  6. Serve stuffed tomatoes straight from the oven, steaming hot, to enjoy the delicious gooey texture of melted cheese.


Place not quite ripe tomatoes in a brown paper bag and keep in a cupboard or other dark place for a day or two to ripen so that they get an appetizing bright red color.

4 servings
Preparation time
Cooking time
Total time
45 minutes