Paul's Feta Stuffed Tomatoes
4 round, firm medium tomatoes (10 to 12oz)
2 tablespoons chopped onion
1/4 cup bread crumbs
2 tablespoons olive oil
2 tablespoons dry parsley
1/4 teaspoon garlic powder or 1 tablespoon fresh chopped
4 oz. feta cheese
parmesan or mozzarella cheese
Cut tops off the tomatoes. Scoop out and reserve pulp. Chop pulp, then mix in all ingredients except for parmesan cheese. Stuff tomatoes with pulp mixture. Sprinkle top with parmesean or mozzarella cheese. Bake at 350F for 15 minutes. Serve while hot.
NOTE: Don't use soft or mushy tomatoes. You want a good firm tomato that will stand up to the oven - maybe slightly underripe.
|