Baked Feta Tomatoes with a parsley, garlic and crumb filling
Stuffed tomatoes are a great light meal, inexpensive, quick to make and something that the children can help make. They...
Ingredients
| 4 | large beef tomatoes |
| 1 | block feta cheese |
| 1 teaspoon | organic mexican chilli |
| Sea salt * | |
| 40g | breadcrumbs |
| 4 | garlic cloves |
| Large bunch of parsley, finely chopped | |
| Pepper * | |
| 75ml | olive oil |
| * You can substitute Steenbergs organic perfect salt for the salt and black pepper |
Method
- Preheat oven to 190°C. Cut tomatoes in half and sprinkle lightly with sea salt. Put them cut side up in a greased, shallow, oven-proof dish. Mix the rest of ingredients together, adding a little salt and press some of the mixture into each tomato half. Bake for 30 minutes or until tomatoes are soft but still hold their shape.
Shop for ingredients
You may also enjoy
Buttered jerusalem artichoke and kale cups
Delicious recipe using the sometimes unloved but also highly prized jerusalem artichokes from The Devilled Egg online cookery school using...
Sweet Potato, Spinach, French Bean and Lentil Dahl
Lentils are a great store cupboard standby as they are good for you, cheap, and very versatile. lentils need spices...