Stuffed Tomatoes with Feta Cheese/ Domátes mé Féta

For this recipe, it is important to use the reddest, ripest tomatoes available. 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.

4 medium-sized ripe tomatoes
2 tbsp. finely chopped scallions
2 tbsp. finely chopped fresh parsley
½ c. (about 3 oz.) finely crumbled feta cheese
¼ c. bread crumbs
3 tbsp. olive oil

1. Preheat oven to 350ºF.
2. Carefully cut tops off tomatoes. Using a spoon, carefully scoop out pulp and seeds. Save pulp and discard seeds.
3. Coarsely chop the tomato pulp.
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 8X8-inch baking pan and bake 15 minutes.
6. Serve stuffed tomatoes steaming hot.

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves 4