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🍽️ Fresh Tomatoes Stuffed with Feta and Herb Bread

222 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 3 tbsp olive oil
• 1 slice whole wheat toast
• 1 tsp chopped rosemary
• 1 tsp chopped parsley
• 150 g feta
• salt
• pepper

Instructions

1. 1. Wash the tomatoes thoroughly under running water.
2. 2. Cut off the top lid of the tomato with a sharp knife.
3. 3. Carefully hollow out the inside of the tomato, for example using a small spoon.
4. 4. Sprinkle some salt into the hollowed-out tomato.
5. 5. Place the tomato upside down (with the cut side facing down) on kitchen paper.
6. 6. Let the tomato sit like this so that the released water is absorbed by the kitchen paper.
7. 7. Heat two tablespoons of oil in a frying pan.
8. 8. Cut the toast bread into small cubes.
9. 9. Fry the bread cubes in the heated pan until golden brown.
10. 10. Add the desired herbs to the bread cubes.
11. 11. Season the mixture with salt and pepper to taste.
12. 12. Remove the pan from the heat and let the filling cool down completely.
13. 13. Crumble the feta cheese into small pieces using your hands.
14. 14. Mix the cooled bread-herb mixture with the crumbled feta.
15. 15. Pack the filling firmly into the hollowed-out tomatoes.
16. 16. Grease a baking dish with one teaspoon of oil.
17. 17. Place the stuffed tomatoes in the prepared baking dish.
18. 18. Place the previously cut tomato lids back on top of the stuffed tomatoes.
19. 19. Drizzle the remaining oil over the tomatoes.
20. 20. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
21. 21. Place the baking dish in the preheated oven.
22. 22. Bake the tomatoes for about 25 minutes.

Nutrition per serving

• kcal: 222
• Protein: 8 g · Fett/Fat: 17 g · Carbs: 8 g