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.
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