Roasted Tomatoes


  • 3 to 4 plum or vine ripe tomatoes

  • 1/2 lb. Turkey and Sun-dried Tomato Mini Meatloaf, crumbled*

  • 1 tbsp. olive oil

  • 1 tbsp. garlic, minced

  • 2 tbsp. chopped parsley

  • 2 tbsp. kalamata olives, pitted, chopped

  • 2 oz. feta cheese, crumbled

  • Salt and pepper, to taste

  • Fresh bread, for serving


  1. Preheat oven to 400°.

  2. Slice tomatoes in half longways with a serrated knife. Using a teaspoon, scoop out all the seeds.

  3. Rest the tomato halves cut side down on paper towels (to drain extra moisture) while you prepare stuffing.

  4. In a medium bowl, mix together turkey meat, olive oil, minced garlic, parsley, olives and some salt and pepper. 

  5. Lay tomato halves open side up in a 8x8 baking dish.

  6. Stuff each tomato with the filling, then top with feta cheese.

  7. Place tomatoes in the oven and cook until warmed throughout and soft, about 20 to 25 minutes.

  8. Broil for an additional minute to brown the feta.

  9. Serve with fresh toasted and buttered bread.