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Article: Feta-Crusted Baked Tomatoes ...
- Article from:
- The Washington Post
- Article date:
- August 27, 2008
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Feta-Crusted Baked Tomatoes
4 servings
In this recipe, vine-ripened tomatoes are split and baked, then
topped with feta cheese. The whole process takes about 45 minutes
from start to finish. The result is a garlicky, full-flavored tomato
with a bite of salt from the cheese and a kick from the pepper.
Serve hot or at room temperature, as a side dish or for a light
lunch with French bread.
From In Season columnist Stephanie Witt Sedgwick.
1 tablespoon extra-virgin olive oil, plus more for greasing the
baking dish
4 medium ripe tomatoes (about 4 ounces each), cored, cut in half
horizontally
1 large clove garlic, minced (about 2 teaspoons)
Salt
Freshly ground black pepper
2 1/2 ounces crumbled ...