Retro roasted tomatoes

6 servings Prep: 10 mins, Cooking: 20 mins
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Juicy plump tomatoes stuffed with spinach and feta.

By Food24 August 27 2014
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Ingredients (9)

6-8 tomatoes — large
400 g swiss chard — steamed
1 onion — small, finely chopped
1 garlic — cloves, crushed
nutmeg — ground, pinch
salt and freshly ground black pepper — to taste
200 g feta cheese — Danish, cubed
½ cup parmesan cheese — grated
¼ cup breadcrumbs
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Preheat the oven to 200°C.

Slice the root ends of the tomatoes off and scoop the seeds and excess juice out of each tomato. Place onto a greased baking tray.

Heat the oil in a frying pan and sauté the onion until soft and glossy, add the garlic and nutmeg and fry for a few seconds. Remove from the heat.

Place the spinach, fried onion mixture, feta(reserve 6-8 cubes for assembling) and half of the parmesan in a food processor. Blitz until smooth and well combined. Season to taste.

Spoon the spinach mixture into each tomato. Push a cube of feta into each filled one.

Combine the breadcrumbs and remaining parmesan and sprinkle generously on top of the tomatoes.

Roast for 15 – 20 minutes (depending on size).

Serve as is or try with herby couscous and grilled lamb chops or chicken.

Recipe reprinted with permission of BitsofCarey. To see more recipes,click here.

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