Cheese and Olive Stuffed Tomatoes
Ingredients
- 4 medium ripe Certified SC Grown tomatoes
- ½ cup crumbled feta cheese
- ¼ cup chopped pitted Kalamata olives
- 2 tablespoons chopped fresh flat leaf parsley
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the broiler.
- Cut the tops off the tomatoes and discard.
- Scoop out the pulp, leaving the shells intact.
- Finely chop the tomato pulp.
- Combine the chopped pulp with the feta, olives, parsley, and basil.
- Fill each tomato shell with the mixture.
- Place the tomatoes in an 8 inch square baking dish.
- Broil for about 2 minutes, or until the tomatoes begin to blister and the filling is lightly browned.
