Gluten Free Stuffed Plum Tomatoes


7 large plum tomatoes

1 tsp olive oil

1 cup crumbled feta

2 tbsp finely chopped basil

¼ tsp fresh ground pepper


Lightly grease a broiling pan and preheat oven to 400°F.

Cut tomatoes in half lengthwise and gently squeeze out the juice and seeds.

Finely chop two of the tomato halves and place into a medium bowl.

Brush remaining tomato halves with olive oil. Place cut side down on broiling pan and bake about 5 minutes.

Stir feta, basil and pepper into chopped tomatoes.

Spoon mixture into hollows of the baked tomato halves and place back on pan (filling side up) Cover with foil and cook another 4or 5 minutes.

Remove foil and bake for another 5 minutes or until cheese begins to turn brown.


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