Stuffed Tomatoes

11:05 am on 25 February 2008


6 tomatoes, cut in half, centres scooped out with a (sharp) spoon


  • 4 slices bread
  • ¼ cup basil leaves (or other herbs of your choice, I’d use marjoram)
  • ¼ cup grated cheddar
  • ½ onion finely chopped
  • 3 cloves garlic finely chopped
  • ½ packet feta


Put the bread into a food processor with the basil, the onion, the cheese and the garlic.

Pulse until it is coarsely chopped.

Add ¼ of the tomato centres and the feta and pulse again to combine and break up a little more.

Stuff the tomatoes and place into a 180°C oven for 20 minutes or until nicely browned.

John Hawkesby’s Wine Suggestion

Pinot Noir

  • Boundary Vineyards Kings Rd 2007
  • Camshorn 2006
  • Wyndham Estate Bin 333 2006

From Nine To Noon

Find a Recipe

or browse by title