| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Veggies | 4 | servings | |
INGREDIENTS
| 4 | lg | Tomatoes |
| 2 | tb | Scallions; finely chopped |
| 2 | tb | Fresh parsley; finely chopped |
| 4 | oz | Feta cheese; crumbled |
| 1/4 | c | Bread crumbs |
| 2 | tb | Olive oil |
INSTRUCTIONS
Cut tops off tomatoes. Using a spoon, carefully scoop out pulp and seeds. Save pulp and discard seeds. Coarsely chop pulp. preheat oven to 350. In a small bowl, combine tomato pulp with scallions, parsley, feta, bread crumbs, and olive oil. Spoon mixture into the hollowed out tomatoes. Place tomatoes right side up in a 8x8" baking dish and bake 15 minutes. Serve steaming hot. Posted to MasterCook Digest by "Karen C. Greenlee" <[email protected]> on Dec 16, 1998, converted by MM_Buster v2.0l.
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