Stuffed Tomatoes with Feta Cheese/ Domates me Feta

Fine, crisp vegetables are found all through Greece. For this formula, it is vital to utilize the red­dest, ripest tomatoes accessible

4 medium-sized ripe tomatoes*
2 tbsp. finely chopped scallions
2 tbsp. finely chopped fresh parsley
1/2 c. (about 3 oz.) finely crumbled
feta cheese
1/4 c. bread crumbs
3 tbsp. olive oil

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

*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.

Preparation time: 35 minutes
Cooking time: 15 minutes
Serves 4.