Feta & Capers in Baked Tomatoes
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- 6-12 bunch
- 2 c
- crumbled feta cheese
- 3 Tbsp
- egg, lightly beaten
- optional: cottge cheese with mozzarello and white of egg for feta cheese
1Slice the top from each tomato. Scoop out the flesh and seeds with a teaspoon. Discard half(or freeze fro another use) and place the rest in a bowl. Sprinkle the inside of each shell with a pinch of sea salt, turn upside down on a paper towels, and leave to drain for 45 minutes.
2Preheat the oven to 325F. to the tomato flesh, add the feta cheese or cottage cheese and caper and mash until combined .
Season with sea salt and pepper to taste.
beat in the eggs until the mixture is thick and sticky.
3Turn the tomato shells upright, spoon in the cheese mixture, and replace the lids.
Place the tomatoes in a baking dish that will hold them securely and bake for 10 minutes. Turn off the oven but do not remove the tomatoes for 5 minutes, then serve.