Greek Stuffed Tomatoes
Active Time: 25 minutes
Total Time: 1 hour
Yield: 6 servings
boncook.com
Ingredients
- 6 large ripe tomatoes
- 2 cups fresh spinach, finely chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts (optional, toasted)
- 2 tablespoons French Pantry Olive Tapenade
- 2 tablespoons French Pantry Garlic Olive Oil
- 1 tablespoon French Pantry lemon Thyme salt
- 1 teaspoon French Pantry Herbs de Provence
- 1/4 cup chopped fresh parsley or mint
- Freshly ground French Pantry Tellicherry black pepper, to taste
Ingredient Substitutions for Eating in Color
- Spinach → Try rainbow chard or kale for more color and texture
- Red bell pepper → Use orange or yellow bell pepper for variety
- Feta cheese → Substitute with goat cheese or plant-based feta for dairy-free guests
- Pine nuts → Swap with sunflower seeds or chopped walnuts for a nut-free option
- Tomatoes → Use a mix of red and yellow heirloom tomatoes for a colorful presentation
Instructions
-
Prepare the Tomatoes
Slice off the tops of the tomatoes and set them aside.
Scoop out the insides using a small knife and spoon, leaving a 1/4-inch shell.
Finely chop the tomato pulp and set aside. -
Sauté the Filling
In a sauté pan, heat 1 tablespoon of Garlic Olive Oil.
Add the chopped onion and garlic and cook until translucent.
Stir in the chopped spinach, red bell pepper, and zucchini. Cook until the vegetables are tender, about 4 to 5 minutes.
Remove from heat and transfer to a mixing bowl. -
Mix the Filling
To the bowl, add the chopped tomato pulp, feta cheese, pine nuts, olive tapenade, Sel Gris, Herbs de Provence, and black pepper.
Mix well using a whisk or spatula.
Fold in the fresh parsley or mint. -
Stuff the Tomatoes
Spoon the filling into each tomato shell.
Place the stuffed tomatoes in the bon COOK Large Round Mold or Medium Round Mold, set on the Perforated Baking Sheet.
Replace the tomato tops. -
Bake
Preheat the oven to 375 degrees Fahrenheit.
Drizzle the remaining tablespoon of Garlic Olive Oil over the tops of the tomatoes.
Bake for 30 to 35 minutes, until the tomatoes are tender and the tops are slightly golden. -
Serve
Let the tomatoes cool slightly before serving.
Garnish with extra herbs or a drizzle of French Pantry Balsamic if desired.
bonTIPS for Roasting Tomatoes
- Choose firm, ripe tomatoes so they hold their shape during baking.
- Salt the inside of the tomato shells lightly and let them sit upside down for 10 minutes to draw out excess moisture.
- Roast on the Perforated Baking Sheet for even airflow and caramelization.
- Add a sprinkle of French Pantry Herbs de Provence on top before baking for extra aroma and color.
- Use a mix of tomato colors for a stunning presentation that celebrates the Eat in Color theme.
