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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Tomatoes Recipe

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This recipe for Stuffed Tomatoes is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large tomatoes
4 oz. crumbled feta cheese
1/4 c. fine dry bread crumbs
2 T. green onions
2 T. chopped flat leaf parsley
2 T. olive oil
1/4 t. salt
1/4 t. pepper

Garnish:
fresh flat leaf parsley
Directions:
Directions:
Preheat oven to 350º. Cut tomatoes in half horizontally. Scoop out pulp from each tomato half leaving shells intact. Discard seeds and coarsely chop pulp. Stir together pulp, feta cheese and 6 ingredients in a bowl. Spoon mixture into tomato shells and place in a 9x13 baking dish. Bake at 350º for 15 mins. Garnish with flat leaf parsley if desired.

 

 

 

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