Vegetarian Stuffed Tomatoes with 2 Greek Cheeses, Basil & Kalamata Olives
Most Greek stuffed tomato recipes call for rice, herbs and/or ground meat, but these Vegetarian Stuffed Tomatoes with 2 Greek Cheeses, Basil & Kalamata Olives bring the idea of this summer classic to a whole new level! It’s fun to experiment with different varieties when making stuffed tomatoes. For this recipe, you want to find a medium-sized, firm-fleshed variety, preferably with a seed bed cluster and no partitions inside the cavity of the tomato!
- 4 medium firm ripe tomatoes
- 2 Tbsp finely chopped basil leaves
- 2 Tbsp finely chopped parsley
- 1 cup shredded Graviera cheese or any other mild, semi-hard sheep’s milk cheese
- 1/2 cup crumbled feta
- 1/2 cup or 80 g pitted Greek Kalamata olives chopped in smaller pieces or a selection of various Greek olives
- 1/2 cup of day-old bread crusts removed, cut in ½-inchcubes
- 4 Tbsp extra virgin Greek olive oil
- Sea salt and freshly ground black pepper to taste
- Sprigs of rosemary for garnish
Cut the crowns off the tomatoes and reserve. Using a teaspoon, scoop out the tomato pulp and puree it in a food processor. Transfer to a mixing bowl.
Add half the herbs and half the olive oil. Stir in the bread cubes, letting the mixture stand at room temperature until all the juices are absorbed by the bread cubes. Add the cheese and olives to the bread-tomato mixture. Mix in remaining olive oil and herbs. Season to taste with salt and pepper.
Preheat the oven to 375F/180C.
Lightly oil a small baking dish and place the tomatoes in the dish. The dish should be large enough for the tomatoes to fit snugly. Stuff the tomatoes with the cheese-bread mixture. Place the tomato crowns back on the tomatoes. Bake until the tomatoes are soft and the filling oozy, about 30 to 35 minutes. Remove and serve.
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