Stuffed Tomatoes With Cheese And Olives

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WHAT IS THE BEST TOMATO VARIETY FOR STUFFING? 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. The best stuffing varieties shouldn’t have partitions in the cavity that are packed with gel and seeds; instead, look for varieties that have a seed bed cluster, almost like a small strawberry inside the tomato.

Course dinner, Lunch, main course

Cuisine Greek, Mediterranean

Keyword Healthy, stuffed vegetables, stuffed veggies, vegetarian

PREP TIME 5 minutes

COOK TIME 30 minutes

SERVES 4

Ingredients

4 medium firm ripe tomatoes
2 Tbsp finely chopped basil leaves
2 Tbsp finely chopped parsley
1 cup or 200 g shredded Graviera cheese or any other mild, semi-hard sheep’s milk cheese
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

Instructions

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 sit , till it absorbs the wonderful juices. 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 20 - 30 minutes. Remove and serve.