Stuffed Roasted Tomatoes With Feta and Mint
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.
Servings 5
Ingredients
- 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 or 2 tsp. we like roasted minced in the jar
- 1/4 cup bread crumbs use gluten free bread crumbs to make this GF
- 2 Tbsp. fresh mint; chopped
Instructions
- 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.
- Enjoy!