The other week, I decided to make a recipe I saw on Pinterest with tomatoes that was originally intended for peppers. However, I kind of tweaked the recipe! Y'all know I get bored following exact recipes unless it's for baking, which is a different story. I used feta cheese, but goat cheese or mozzarella would work well too! I only cooked them until the cheese was golden brown and the tomatoes were soft, but I would recommend cooking them for a little bit longer until the cheese starts to melt. This would be a great item for a tailgate or football party because each person gets their own individual tomato to eat. Adjust the number of tomatoes you need to make based on the size of your party.
**Please note that the measurements below are for each tomato, and NOT for all 3 as a whole.
Ingredients:
3 medium sized heirloom tomatoes
1 tablespoon of feta per tomato, or to taste
1-1/2 teaspoons per tomato of mixed bell pepper, diced (use 1 yellow, 1 green, and 1 red)
1-1/2 tablespoons of Extra Virgin Olive Oil (EVOO) per tomato to coat inside and outside
Pepper, to taste per tomato
Pinch of salt per tomato
Materials:
Cutting board
Serrated knife
Sharp knife
Cookie sheet
Tin Foil
Parchment Paper
Preheat the oven to 400°F.
Line a cookie sheet with tin foil and parchment paper placing the parchment paper on the top.
Wash the Tomatoes, and cut off the small bit at the bottom and a circle around the bad bit at the top. Make sure that you cut a hole deep enough at the top to fill the tomato(es) up with cheese and peppers.
Place the tomatoes on the cookie sheet lined with parchment and tin foil and pour the EVOO inside and out, coating the tomato.
Next, put half of the feta measurement on the bottom. Add the mixed bell pepper on top of the cheese.
Add the rest of the feta on top (or enough to cover the bell pepper). Top with salt and pepper.
Cook for 20 mins or until tomatoes are soft and cheese is cooked.
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