Stuffed Tomatoes
Ingredients:
12 large ripe tomatoes
¼ pound of goat's or sheep's milk feta cheese
2 cups of bread crumbs
2 scallions chopped
¼ cup each fresh grated Parmesan and Romano cheese
½ cup dry white wine
½ stick of softened butter (Optional alternative 4 tablespoons of olive oil)
¼ cup extra virgin olive oil
6 sprigs fresh parsley chopped
1 clove of garlic finely minced
Salt and Pepper
Tomato insides
Slice the tomatoes in half and add the insides to the bread crumbs mixture. Place the tomatoes upside down on a clean dish drainer so the juice or water drains out.
Mix all the ingredients together. Cube or crumble the feta cheese and mix in well. The mixture should hold together. Add water or breadcrumbs as needed.
Stuff each tomato half making a well-rounded top. Place in a shallow baking pan and bake for about 20 minutes at 350.