Tomatoes Stuffed with Feta and Basil

Tomatoes Stuffed with Olives, Feta and Basil

An Italian beauty – stuffed tomatoes with feta, basil, olives and wine. Stuffed tomatoes are a bit retro, yes we admit, but that does not mean that they are without flavour. Classic Italian flavours make this a great addition to our several Stuffed Tomatoes recipes.

Baked feta is a classic dish too, baked in a terracotta dish (if you have one) with olives, tomatoes and olives. A variation on this recipe is to use a vegetable – capsicums, pimentos or tomatoes, for example – to hold the feta and accompaniments as they bake. Totally delicious.

Similar recipes include Baked Feta, Baked Dakos, Baked Pimentos with Feta, and Baked Ziti with Feta.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

Feel free to browse recipes from our Retro Recipes series. You might also like our Stuffed Tomatoes recipesΒ  or you browse Italian recipes . Check out our easy Early Autumn recipes .

Tomatoes Stuffed with Olives, Feta and Basil

Tomatoes Stuffed with Olives, Feta and Basil

ingredients
45g butter
1 small onion, chopped
grated rind 0.5 lemon
4 tomatoes, cut in half, seeded and drained
1 cup fresh breadcrumbs
3 Tblspn white wine
diced black olives
chopped leaves of basil (or use dill or parsley)
feta, diced
1 Tblspn olive oil
sea salt and pepper

method
Heat the oven to at 180C.

Melt half of the butter in a frying pan and sweat the onion until translucent. Add the breadcrumbs and fry until golden, adding olive oil if required. Remove from the heat.

Add the feta, rind, salt and pepper, basil and olives and mix gently. Fill the tomato halves. Spoon the wine over the filling.

Dot with the remaining butter and bake for 15 – 20 minutes until the tomatoes are just tender.

Serve hot.

recipe notes and alternatives
Garlic can be added – chop raw garlic finely and add to the onions about half way through their cooking. Or use roasted garlic, chop and add when adding the olives and feta.

You may have filling left over. It is perfect scattered over salads and soups, over halved tomatoes that are roasting, a dish of baked vegetables, etc.

The filling can also be varied. For example, replace the olives and basil with left over lentils and chilli powder, or fill with a sweet corn and veggie mixture and sprinkle with cheese. Or fry tofu pieces until very crisp and use in place of the feta (add more salt). What about a filling of exotic mushrooms or sauteed steamed eggplant? Or a spicy Thai mixture. Go wild!

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This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, Heat in the Kitchen. It appears here as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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