When to Plant Tomatoes in NE Florida
There's only two things money can't buy: true love and home grown tomatoes.
Easy
30 MIN
Fresh seasonal tomatoes are the stars of this dish, perfect for a summertime dinner.
Ingredients
SERVINGS: 2 Serving(s)
- 3 to 4 plum or vine ripe tomatoes
- 1/2 pound Turkey and Sun-dried Tomato Mini Meatloaf, crumbled*
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 2 tablespoons chopped parsley
- 2 tablespoons kalamata olives, pitted, chopped
- 2 ounces feta cheese, crumbled
- Salt and pepper, to taste
- Fresh bread, for serving
- *If cooking the “stack” of 3 meals, you will have this leftover from Turkey and Sun-dried Tomato Meatloaf. Alternatively, you can substitute cooked ground turkey.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Turkey and Sun-dried Tomato Mini Meatloaves. After cooking that, you will be part-way toward two other meals in the stack: this one, Roasted Tomatoes with Olives and Feta and Spinach, Artichoke and Broccoli Pasta Salad.
Instructions
Preheat oven to 400°.
Slice tomatoes in half longways with a serrated knife. Using a teaspoon, scoop out all the seeds. Rest the tomato halves cut side down on paper towels (to drain extra moisture) while you prepare stuffing.
In a medium bowl, mix together turkey meat, olive oil, minced garlic, parsley, olives and some salt and pepper. Lay tomato halves open side up in a 8x8 baking dish. Stuff each tomato with the filling, then top with feta cheese.
Place tomatoes in the oven and cook until warmed throughout and soft, about 20 to 25 minutes. Broil for an additional minute to brown the feta. Serve with fresh toasted and buttered bread.
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