There are several of vegetables that signifies summer, especially in a temperate climate area where I live, and tomatoes fall in that category for me. And now with summer quickly slipping away, my last harvest of garden tomatoes will soon be a memory. I have a few smaller tomatoes left, and decided to make this quick and lovely dish that's also otherwise known as stuffed tomatoes.
6 med sized tomatoes, halfed
4-6 oz feta cheese
2 wholewheat bread, toasted and grind in food processor
2 tbs finely chopped chives
1 tbs finely chopped onions
3 tbs olive oil
1/4 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground black pepper
Set oven at 350F
Scoop pulp from tomatoes (I used the seeds and pulp in a soup dish). Mix ingredients from feta cheese to pepper, and spoon into tomatoes. Place in a baking dish.
Bake for 10-15 mins. Serve.
Recipe adpated from Southern Living magazine.