Recipe: 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 it is without flavour. Classic Italian flavours make this a great addition to our 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

Beautifully Italian.

45 g butter 1 small onion, chopped 1 cup fresh breadcrumbs
grated rind 0.5 lemon salt and pepper 4 tomatoes, cut in half, seeded and drained
3 Tblspn white wine diced black olives chopped leaves of Basil (or use Dill or Parsley)
Feta Cheese, diced 1 Tblspn olive oil

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 at 180_C for 15 – 20 minutes until the tomatoes are just tender. Serve hot.

The filling can 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, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.

Browse some of the Vegetables recipes

 

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