RECIPES
Basia
I'm so happy to share a new recipe with you today. I haven't been cooking much lately, but I've collected a few recipes that I'd love to show you. First up: baked tomatoes, which I really enjoyed. I'll save the dessert for next time.
The market is full of gorgeous tomatoes in all kinds of colors and shapes. I adore them in late summer. When I came across these baked tomatoes on the Tchibo website, I just had to make them. I ended up with a delicious, unusual side dish for dinner. But they'll also be great as an appetizer, or with a salad as a main dish on their own, for supper, for example. Which tomatoes are best? I made my dish with raspberry tomatoes, green ones, and "regular" red ones sold as a whole bunch (sorry, I don't know the names at all). The green ones, however, cooked down the most. But I'll leave the choice up to you. The most important thing is that the tomatoes are nice and ripe.
Baked tomatoes
Directions - Baked Tomatoes:
Preheat the oven to 200°C (400°F). Wash the tomatoes, cut them in half, cut out the middle and get rid of the seeds, then place them in a baking dish cut side up and sprinkle with salt and pepper.
Peel the garlic and chop it finely, wash the scallions and slice them into thin rings. Chop the olives, and wash the thyme and pick off the leaves. Mix all these ingredients together, then add the crumbled pumpernickel, feta, and olive oil. Season with salt (careful with the amount) and pepper and stuff the tomatoes.
Put the tomatoes in the oven (middle rack) and bake for about 25 minutes, until the feta turns golden. Take them out of the oven, let them rest for a moment, and serve.
Enjoy!
