Artichoke and Feta Stuffed Tomatoes
 
Cook time
Total time
 
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Ingredients
  • 10-12 fist-sized tomatoes (Must sit up in the pan)
  • 7 oz. Gluten-free panko bread crumbs
  • 1 can artichoke hearts, chopped
  • ¾ cup feta (or mozzarella, your choice)
  • ¼ cup mayonnaise
  • ¼ cup broth or enough to hold it together
Instructions
  1. Heat oven to 350˚.
  2. Combine bread crumbs, artichokes, cheese, mayo and broth, mixing well.
  3. Trim tops off tomatoes and scoop out guts, being careful not to break through the outside. Reserve guts for soup or sauces (or feed to the chickens!)
  4. Stuff tomatoes with artichoke mixture, mounding above the tops of the tomatoes.
  5. Bake for 30 minutes or until tops of stuffing is browned and tomatoes are soft.
  6. Serve immediately.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/artichoke-and-feta-stuffed-tomatoes/