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Roasted Tomatoes Stuffed with Spinach and Feta
A delicious way to use tomatoes!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
Ingredients
6-8 large, juicy ripe tomatoes
2 t (10 ml) olive oil
1 small onion, finely chopped
1 clove garlic, crushed
Pinch of ground nutmeg
400 g steamed Swiss chard spinach (squeeze excess liquid out)
Salt and pepper to taste
200 g Danish feta, cubed
½ c (125 ml) grated parmesan cheese
¼ c (60 ml) breadcrumbs
Method
Preheat the oven to 200 ˚C.
Slice the stem ends of the tomatoes off and scoop the seeds and excess juice out of each tomato. Place onto a greased baking tray.
Heat the oil in a frying pan and sauté the onion until soft and glossy, add the garlic and nutmeg and fry for a few seconds. Remove from the heat.
Place the spinach, fried onion mixture, feta (reserve 6-8 cubes for assembling) and half of the parmesan in a food processor. Blitz until smooth and well combined. Season to taste.
Spoon the spinach mixture into each tomato. Push a cube of feta into each filled one.
Combine the breadcrumbs and remaining parmesan and sprinkle generously on top of the tomatoes.
Roast for 15 – 20 minutes (depending on size).
Serve as is or serve with herbed couscous and grilled lamb chops or chicken.
