Greek Tomatoes

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These baked tomato halves are a quick and tasty side dish, served warm and bubbly from the oven, perfect to accompany broiled or grilled fish or chicken. Better yet, fresh tomatoes are a delicious source of vitamin C, and even more important, lycopene, the cancer-fighting antioxidant.

Ingredients

  • 2 large ripe tomatoes, halved
  • 1 slice whole-wheat bread, crusts removed
  • 4 Tbs. reduced-fat feta cheese
  • 1 garlic clove, finely minced
  • 2 tsp. olive oil
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 350 degrees. Gently squeeze the tomatoes or use a spoon to remove the seeds. In a blender or food processor, add the slice of bread and blend or chop on low until you have breadcrumbs. In a small bowl, combine the breadcrumbs, feta cheese, garlic, oil, oregano, basil, thyme and salt and pepper, to taste. Spoon the crumb mixture into each halved tomato and place them in a casserole dish. Bake the tomatoes uncovered for 30-40 minutes, until the tomatoes are soft, but not mushy (test them with a knife for tenderness), and the topping is golden brown. Yield: 4 servings; 1/2 tomato each

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