With only a few ingredients that each pack big flavor and the warm comfort of the melted, gooey cheese, these stuffed tomatoes are a regular late afternoon pick-me-up. You probably have all the ingredients in your kitchen already. Try using goat or sheep’s milk cheese, as it’s sometimes easier to digest than cow’s milk cheese (and it has a more decadent texture and flavor.). Whatever you choose as a filling, you can’t go wrong with this recipe.


  • 6tomatoes
  • 1 tablespoon olive oil, plus more to grease pan
  • 3/4 cup crumbled feta
  • Handful parsley
  • Salt
  • Pepper


  1. Preheat oven to 400 degrees.
  2. Slice tops off of each tomato about 1/2 inch down from stem, making a cap. Set caps aside. Using a spoon, scoop out flesh, being careful not to pierce skin.
  3. Lightly grease a glass baking dish with olive oil, and space tomatoes evenly in pan with sliced sides up.
  4. Mix feta and parsley. Stuff mixture into tomatoes.
  5. Season tomato caps with salt and pepper and drizzle with 1 tablespoon olive oil. Place caps on tomatoes and bake for about 10 minutes, or until tomatoes soften and begin to look shriveled and cheese is melted.