Greek Stuffed Tomatoes
Sometimes you just want a stunning, simple side dish with your dinner! Something light, and kinda healthy - but something with major flavor! These Greek Stuffed Tomatoes are loaded up with feta, artichokes, spices, and herbs - featuring a tasty pesto spin! These were simple to make and went beautifully with our dinner, but they could easily be a showstopping appetizer or snack! These definitely impressed my family, and they were ready in a flash! They are vegetarian friendly, and they can also be made gluten free! There's just nothing like a roasted tomato for me. These turned into the most perfect little flavor bombs!
Equipment
- Tomato Huller or a small metal spoon
Ingredients
For the Greek Stuffed Tomatoes:
- 4 Tomatoes on the Vine or other firm, high-quality tomato like beefsteak
- 2 Garlic Cloves minced
- 1 Green Onion minced, green and white parts
- ½ cup Marinated Artichokes drained and chopped
- ¼ cup Feta crumbled
- 2 tbsp Olive Oil divided
- 2 tbsp Pesto
- 1 tbsp Panko Breadcrumbs
- ½ tsp Dried Basil
- ½ tsp Salt + some for sprinkling the tomatoes
- ¼ tsp Black Pepper
For serving:
- Pesto
- Parmesan freshly shredded
- Parsley minced
Instructions
To prep the ingredients:
- Preheat the oven to 375℉.
- Using a very sharp knife, cut the tops off of the tomatoes. If you have a huller, it will make this process much easier, but I don't have one and it was totally fine. I used a small metal spoon and slowly hollowed out the tomatoes, scooping those seeds out very carefully! Repeat with all tomatoes.
- Once they are all hollowed out, sprinkle a little salt on the tops and set them upside down on some paper towel to drain and dry out a bit. While they drain, let's get our filling made!
To make the filling:
- Add the rest of the ingredients besides 1 tbsp oil and ingredients for serving to a mixing bowl and stir well to combine.
- Next, get out a baking pan and drizzle the remaining olive oil into it. Stuff the tomatoes with a generous amount of filling and add the tomatoes to the pan.
- Using a silicone brush, brush the sides of the tomatoes liberally with the oil from the pan.
To bake the Greek stuffed tomatoes and serve:
- Bake until they start to wrinkle on the sides, about 20 minutes.
- Serve Greek Stuffed Tomatoes hot with more pesto, parsley, and parmesan on top! Enjoy!
Nutrition
Serving: 1TomatoCalories: 190kcalCarbohydrates: 9gProtein: 5gFat: 11gSaturated Fat: 4gCholesterol: 15mgSodium: 470mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 480IUVitamin C: 22mgCalcium: 170mgIron: 1.6mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
