Baked Tomatoes with Feta

Recipe: Baked Tomatoes with Feta

As soon as I saw this recipe on The Lipstick Giraffe blog, I knew I had to try my hand at making it sooner or later. (This is coming from a girl who used to eat tomato sandwiches like Harriet the Spy growing up :-) )

Side story: My minuscule-bordering-on-microscopic hometown is one where people, my family included, didn’t have gardens: they had fields. I didn’t realize how completely I took fresh, homegrown veggies for granted until I moved to Atlanta and had to buy produce on my own dime. I remember being in shock both at the price of tomatoes (!) and at the fact that they didn’t even smell like tomatoes (!!). I’ve gotten over the cost – somewhat – but the lack of tomato-y smell still bugs me.

Ingredients: Baked Tomatoes with Feta

Quick note: This dish is super easy and extremely customizable. Use whatever seasonings and cheeses you like or have lying around.

Ingredients: The serving size depends upon whether this is a side dish or main course. For reference, I gobbled up this whole plate full right after I took these pictures. But that’s just me.

  • 2 tomatoes, cut in half
  • Seasonings: Salt, Pepper, Herbs de Provence (left over from this recipe)
  • Extra virgin olive oil (EVOO)
  • 1/2 teaspoon minced garlic
  • 1/2 cup crumbled feta

Recipe: Baked Tomatoes with Feta 2

  • Preheat oven to 350.
  • Lightly oil baking dish with EVOO.
  • Place tomatoes – cut side up – in dish, and drizzle with EVOO.

Recipe: Baked Tomatoes with Feta 3

  • Season tomatoes generously, and add minced garlic.

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  • Top tomatoes with crumbled feta, and bake for approximately 20 minutes.

Recipe: Baked Tomatoes with Feta 5

Now, I’m a Southerner, so I can’t wait to serve these with creamy grits and turkey bacon for breakfast/brunch.

Recipe: Baked Tomatoes with Feta 6

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2 Comments

  1. I’m adding this to my list of menu items when my cleanse is complete. Sounds delicious!

    • Joy and Sunshine says:

      It’s so easy and just plain good! Plus, I love the fact that it’s adaptable to whatever I have in the kitchen. I made the recipe with just salt and pepper once, and it was yummy, too.
      J&S

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