Cheese and Olive-Stuffed Tomatoes

Cheese and Olive-Stuffed Tomatoes
Photo by Jan Smith


  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 medium ripe tomatoes (about 2 1/4 pounds)
  • ½ cup (2 ounces) feta cheese, crumbled
  • ¼ cup chopped pitted kalamata olives

Preheat broiler. Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoe...

View full recipe at My Recipes


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