Baked stuffed tomatoes

Submitted by enr on 16 Aug 2010
20-25 tomatoes
2 carrots
4 onions
300 g smoked brisket
7 tbsp olive oil
400 g feta cheese feta
180 g melted smoked feta cheese
1 tbsp oregano or savory
1 tsp thyme
1 tsp dried basil leaves or 5-6 fresh
1/2 bunch parsley
200 g cheese
1/2 tsp lime zest
2-3 tbsp dry garlic
Baked stuffed tomatoes
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Fry the grated carrots, chopped into small cubes breasts and chopped onions in olive oil 3 tbsp. Season with chopped parsley, thyme and oregano. Cut the tomatoes cap and drill them, dedicating seeds from the flesh. Cut the tomato flesh into small pieces. Allow the tomatoes to drain facing down. Tightly fill 1/3 cup of tomato with feta cheese feta. Sprinkle the feta cheese with a little dry garlic and basil. Put a little on top of the chopped tomato flesh. Fill cup with fried tomato mixture with the smoked brisket. Top with a circle melted smoked feta cheese and cover with tomato cap. Sprinkle top with dried tomatoes garlic and olive oil. Bake on greased cooking paper 200 C for about 1 hour. Shortly before removing the baked tomatoes, sprinkle with grated cheese. Serve for greater freshness with lime zest.
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16 Aug 2010


I loved the mixture for stuffing. I could try to fill zucchini, except tomatoes.

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