Cheese and Olive-Stuffed Tomatoes

By melissaf

Tamara Dial Gray, Cooking Light

JULY 2005

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Ingredients

• 4 medium ripe tomatoes (about 2 1/4 pounds)
• 1/2 cup (2 ounces) feta cheese, crumbled
• 1/4 cup chopped pitted kalamata olives
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil

Preparation

Step 1

Preheat broiler.

Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.