Contributed by Miriam Kresh, Israelikitchen.com
Tomatoes are bouncing back from the winter doldrums, looking fat and juicily red. If you’re looking for a dairy menu to serve during Passover week, try the cheese-stuffed ones below.
Adapted from Al-HaShulchan’s Sukkot 2009 Magazine
● 4 large tomatoes
● 1/2 cup feta or other salty, medium-firm white cheese
● 1/2 cup any blue-veined cheese1 long green onion (scallion)
● 8 black olives, pitted and halved
● 2 tablespoons matzah meal
● a pinch each of salt and pepper
● a pinch of dried thyme or oregano, or any dried herb of choice
● 1 tablespoon olive oil
- Preheat the oven to 350° F – 180° C.
- Cut the tomatoes in half, from the stem end down. Squeeze out the seeds and gel. Place them, cut side up, on a baking tray lined with baking paper.
- Chop the cheeses into dice and mix them up.
- Chop the scallion and mix it into the cheeses.
- Stuff the cavities of the tomatoes with the cheese.
- Place 2 halves of olives on top of each tomato.
- Mix the matzah meal with the salt, pepper, and dried herb. Sprinkle this over the tops of the tomatoes.
- Drizzle the olive oil over all.
- Roast for 30 minutes. There will be some liquid on the bottom – spoon it over the tops of the tomatoes when you serve.