A Wonderful Side Dish That Gets Along With Many Foods
These stuffed roasted tomatoes with feta and mint are a summer favorite. You can make these year round, but they’re especially good for when the garden tomatoes are ripe.
Garden Flavor with Gourmet Flare
If you’re growing herbs, then using fresh garden mint or basil are the finishing touch that turn these simple stuffed roasted tomatoes into a gourmet flavor.
Add some feta or other Greek cheese and you have a wonderful side dish good to accompany most any meal or summer sandwich.
Stuffed tomatoes look and taste exotic and yet are really quick and easy to make.
We call these Greek stuffed tomatoes because of the combination of olive oil and feta cheese. However, you can also make an American version using cheddar and olive oil or even butter.
Try with Different Fresh Herbs and Cheeses
You can also substitute the fresh mint for fresh basil and the feta for mozzarella cheese. Or a combination of basil and mint or lemon balm, which is a lemony mint that we grow in our garden.
You can read more about growing lemon balm on our gardening website.
Additional Notes on Stuffed Roasted Tomatoes
*I like to save and use every last crumb, piece or drop whenever possible. So instead of placing tomato halves on paper towels to drain, I place them on a rack or colander over a bowl or pot to capture any tomato juice. Residual juice and pulp can be blended into a green juice, added to soup broth, drinks and salad dress, or dehydrated for powdered seasoning.
Serving Ideas for Roasted Tomatoes
Serve these delectable roasted tomatoes as a side dish or accompaniment with:
Now let’s get on with making this lovely roasted stuffed tomato side dish!
Roasted tomatoes with feta and fresh mint are good any time of year, but especially in summer and fall when the garden tomatoes and mint are thriving and ready for harvesting.
- 4 oz feta cheese
- 5 large tomatoes, washed
- 3 Tbsp. olive oil (keep it out for drizzling)
- 1 tsp. salt
- pinch ground black pepper
- 2 garlic cloves; minced
- 1/4 cup bread crumbs (use gluten free bread crumbs to make this GF)
- 2 Tbsp. fresh mint; chopped
- Preheat the oven to 375 F. Halve the tomatoes and remove the seeds and wetness from the inside. Place the tomato halves cut-side, on a paper towel to drain, or over strainer to save.*
- In a bowl, mix together 2 Tbsp. of the olive oil, garlic, salt, and pepper. Gently toss the drained tomato halves in the oil mixture until nicely coated. Let them sit and “marinate” in this mixture for 15 minutes.
- While tomatoes are marinating, in a small bowl, mix together bread crumbs and feta cheese.
- Place the marinated tomato halves, open-side-up, on a parchment paper-lined or silicon baking sheet lined cookie sheet.
- Fill each tomato half with the bread crumb-cheese mixture.
- Drizzle ~1 Tbsp. of olive oil over the tomatoes.
- Bake for 20 to 25 minutes until the tomatoes have slightly softened and the underside of the tomatoes are brown. If you notice that the tops of the tomatoes are starting to look very brown, bring the tray out slightly and just stir the mixture a bit. Top with the chopped mint, and serve warm.