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Feta-Crusted Baked Tomatoes recipe

As posted on Dallas Morning News

• 1 tablespoon extra-virgin olive oil, plus more for greasing the baking dish
• 4 medium-size ripe tomatoes (about 4 ounces each), cored, cut in half horizontally
• 1 large clove garlic, minced (about 2 teaspoons)
• Salt
• Freshly ground black pepper
• 2 ½ ounces crumbled feta cheese (about 2/3 cup)

Preheat the oven to 350 F. Use oil to lightly grease a shallow baking dish that is large enough to hold all the tomato halves. Make sure it is a baking dish that can handle the heat of a broiler.

Discard the seeds and pulp from the tomato halves; place the halves cut side up in the baking dish. (If necessary, trim the bottoms of the halves so they sit evenly.) Sprinkle the garlic evenly over the tomatoes, then drizzle with 1 tablespoon of the oil. Season with salt and pepper to taste. Bake for 20 to 30 minutes; the tomatoes will soften, begin to shrink and release their juices. (The cooking time may vary based on the consistency of the tomatoes.)

Remove the baking dish from oven. Adjust the top oven rack 4 to 5 inches from the broiler element; set the oven to broil. Sprinkle the cheese evenly over each tomato half. Return to the oven and broil for 3 to 5 minutes, until the cheese starts to brown.

Let sit for 10 minutes before serving; use a spatula to transfer to individual plates. Serve hot or at room temperature, as a side dish or for a light lunch with French bread. Makes 4 servings.


“Feta-Crusted Baked Tomatoes recipe”