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Feta & Herb-Stuffed Tomatoes

Feta & Herb Stuffed Tomatoes

A cheesy garden vegetable feast
  • Feta & Herb Stuffed Tomatoes
  • Feta & Herb Stuffed Tomatoes
  • Feta & Herb Stuffed Tomatoes
If you grow your own veggies and herbs, this dish is for you! Gemista, or stuffed peppers, is a classic Greek dish that uses bell peppers as the edible dish for a blend of herbs, grains, and cheese. For our own version, we’re using your classic garden tomatoes and filling them with a hearty mix of zucchini, farro, feta, mozzarella, and a handful of dill, parsley, oregano and mint. Cooked until tender, these tomatoes are oozing with cheese and bright summer flavor--the perfect appetizer or easy meal for dinner in the backyard.

Feta & Herb Stuffed Tomatoes
A cheesy garden vegetable feast
  • Prep Time : 20 min
  • Cook Time : 45 min
  • Total Time :1 hr 5 min
  • Serves 4-6

Ingredients

Directions

  1. Prepare the tomatoes by cutting off the tops as you would a pumpkin, with a sharp paring knife, leaving them intact so that you can replace the tops when you bake the tomatoes. Cut away the woody core within and reserve the tops.
  2. Place a strainer over a bowl and using a small spoon, scoop out the insides of the tomatoes before placing them in the strainer. Rub the seed pods against the strainer to separate the seeds from the fleshy pulp.
  3. Discard the seeds. Finely chop the pulp and add to the bowl with the tomato juice.
  4. Salt the tomato shells and place them upside down on a rack over a baking sheet. Allow to drain while you prepare the rest of the filling.
  5. Shred the zucchini and salt generously. Allow to drain in a colander for 8-10 minutes, intermittently taking handfuls of the shredded zucchini and squeezing to release as much liquid as possible.
  6. Transfer the shredded zucchini to the bowl with the tomato pulp. Stir in the farro or bulgur, as well as half of each: the mint, parsley and dill.
  7. Season with salt and pepper and stir in 2 tablespoons of olive oil.
  8. Preheat the oven to 350 F. Oil a baking dish large enough to fit all 6 tomatoes.
  9. Right before filling, stir in the shredded mozzarella and crumbled feta. Fill the tomatoes almost to the brim with the stuffing mixture and replace the caps.
  10. Place each stuffed tomato into the oiled baking dish. Drizzle with remaining olive oil and place in the oven to bake for 45 minutes to an hour or until the tomatoes are almost collapsing.
  11. Remove from the heat, allow to cool slightly and serve by garnishing with remaining fresh chopped herbs.

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