Tomatoes Greco

Tomatoes Greco is a tangy combination of feta cheese, red onions, oregano and long grain, white U.S. rice baked inside a plump red tomato, adding a Mediterranean accompaniment to any fish or beef dish.

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  • 8 large tomatoes
  • 3 cups (750 mL) cooked U.S. rice, hot
  • 1/2 cup (125 mL) chopped red onion
  • 3/4 cup (175 mL) crumbled feta cheese
  • 1 1/2 tsp (7 mL) dried oregano
  • 1 tsp (5 mL) salt
  • 1/3 cup (75 mL) vegetable oil
  • Garnish: Chopped fresh parsley
  1. Remove tops of tomatoes and scoop out insides; drain upside-down on paper towels.
  2. In large bowl, combine rice, onion, cheese, oregano and salt. Spoon rice mixture into tomatoes, drizzle with oil and place in a 9 x 13-inch (3 L) baking dish. Bake in 425F (220C) oven until hot, about 20 minutes. Sprinkle with parsley and serve.