Greek Stuffed Tomatoes

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The creaminess of the feta blends beautifully with the fresh tomato and olive flavours. If you like, you can buy a block of feta cheese and save thin slices to top the tomatoes with, although i find it easier to buy cubes of feta.

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Steps

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Preheat the oven to 300f or 150c.

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Cook the rice in the hot water , simmering over a low heat in a covered pan for around 20 minutes , until all the water has been absorbed.

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Meanwhile , slice the tops off the tomatoes , just enough to reveal the seeds.

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Also cut a fine slice from the bottom of each tomato , so they can stand up straight but not enough to leave a hole.

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Scoop the core and seeds out of each tomato to leave a shell , being careful to leave the base of the tomato intact.

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While the rice is still cooking , make the vinaigrette- in a bowl , beat the olive oil and red wine vinegar until they are completely blended.

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Add the ground oregano and salt and pepper to taste and stir.

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When the rice is fully cooked , remove from the heat.

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Add the cubed feta , black olives and vinaigrette , reserving 8 cubes of feta to place on top.

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Spoon the mixture carefully into each tomato shell , until level with the top of the tomato , pressing down with the spoon so the filling is firmly p.

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Ingredients

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tomatoes, long grain white rice, hot water, feta cheese, pitted black olives, olive oil, red wine vinegar, ground oregano, salt and pepper