Feta and olive roast tomatoes

Feta and olive roast tomatoes

These stuffed tomatoes make a great starter, but you could also serve them as an accompaniment to meat dishes.


Ingredients (serves 4):

  • 4 medium tomatoes
  • 60g feta, crumbled
  • ½ cup (80g) olives, pitted, chopped
  • ¼ cup chopped fresh basil
  • 1 tablespoon olive oil



  1. Preheat oven to 200°C. Line a baking tray with foil.
  2. Cut the tomatoes from the vine, leaving some of the stem still attached. Wash, and cut the top section of the tomatoes horizontally, removing tops in one piece. Use a small teaspoon to scoop out the seeds and core.
  3. Combine the feta, olives and basil. Spoon into the bases of the tomatoes.
  4. Replace the tomato tops and put on the tray. Bake for 15-20 minutes.
  5. Serve immediately.
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