Fine, fresh vegetables are found throughout Greece. For this recipe, it is important to use the reddest, ripest tomatoes available.
4 medium-sized ripe tomatoes*
2 tbsp. finely chopped scallions
2 tbsp. finely chopped fresh parsley
1/2 c. (about 3 oz.) finely crumbled feta cheese
1/4 c. bread crumbs
3 tbsp. olive oil
1. Carefully cut tops off tomatoes. Using a spoon, carefully scoop out pulp and seeds. Save pulp and discard seeds.
2. Coarsely chop the tomato pulp.
3. Preheat oven to 350°F.
4. In a small bowl, combine tomato pulp with scallions, parsley, feta cheese, bread crumbs, and olive oil.
5. Spoon mixture into the hollowed-out tomatoes. Place tomatoes right side up in an 8- by 8-inch baking pan and bake 15 minutes.
6. Serve stuffed tomatoes steaming hot.
Preparation time: 35 minutes
Cooking time: 15 minutes
*If your tomatoes aren’t quite ripe (pinkish-orange instead of bright red), place them in a brown paper bag and keep in a cupboard or other dark place for a day or two to ripen.
Fresh tomatoes and feta cheese conjure up a delicious taste of summertime in Greece.