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Melia Marden

Stuffed Tomatoes

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Preparation info
  • Makes

    4

    • Difficulty

      Medium

Appears in
Modern Mediterranean
Modern Mediterranean

By Melia Marden

Published 2013

  • About

Stuffed tomatoes and peppers are a staple in Greek tavernas; they’re made in the morning and sit in a heated display case at slightly above room temperature, soaking in their own juices, until they’re sold out for the day.

Ingredients

  • 4 large beefsteak tomatoes (about 3 pounds/1.4 kilograms)
  • 1 teaspoon

Method

  1. Preheat the oven to 375°F (190°C).
  2. Using a paring knife, remove circular tops about 3 inches (7.5 centimeters) in diameter from the tomatoes (as on jack-o’-la

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