Artichoke and Feta Stuffed Tomatoes
Author: www.mrfarmersdaughter.com
- 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
- Heat oven to 350˚.
- Combine bread crumbs, artichokes, cheese, mayo and broth, mixing well.
- 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!)
- Stuff tomatoes with artichoke mixture, mounding above the tops of the tomatoes.
- Bake for 30 minutes or until tops of stuffing is browned and tomatoes are soft.
- Serve immediately.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/artichoke-and-feta-stuffed-tomatoes/
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