Tomatoes Stuffed with Feta & Herbs


  • 5 Freshly tomatoes, ripe
  • 100g feta cheese
  • 3 sprigs of rosemary
  • Fresh Thyme
  • Truffle oil
  • 10 garlic cloves, cut into quarters
  • Olive oil
  • ½ tsp pink Himalayan salt
  • 1 tsp black pepper


  • Cut the tops of and hollow the tomatoes. Brush the tomatoes with Olive oil (inside & outside). Season with salt and pepper and set aside in a roasting pan.
  • To make the filling, grate the feta cheese and add to a medium bowl. To the same bowl, add 1 sprig of finely chopped rosemary, a sprinkle of fresh thyme leaves, garlic, salt, pepper, and a drizzle of truffle oil.
  • Divide the filling between the tomatoes and place the tomato tops on. To the roasting pan, add 1 sprig of rosemary, a few garlic cloves, and a healthy amount of olive oil. Roast the tomatoes in the oven at 180°C for approximately 35-40 minutes.
  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh