Rainbow Chard and Halloumi Stuffed Tomatoes

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Ingredients: 

  • 5 tomatoes, tops sliced off  
  • 2 cloves of garlic, minced  
  • 1 egg  
  • 1 tbsp capers , roughly chopped
  • 7 Kalamata olives (about 1/4 cup, roughly chopped)
  • 2 stalks rainbow chard, stems discarded and roughly chopped  
  • 1/2 bunch dill, roughly chopped  
  • 4 ounces Halloumi, roughly chopped
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Preheat the oven to 400 degrees F. Scoop out the middle of the tomatoes. You want a nice big whole to stuff the filling in, but enough tomato to hold it and not burst/tear/break apart at the seams. I found that using a round tablespoon worked perfectly to get the juice and seeds out but leaving the firm flesh.  

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Mix the other seven ingredients together in a bowl. If you can't/don't do cheese, simply leave that out. You could also substitute feta or even goat cheese here. They would all be delicious!  

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Mix it together thoroughly to ensure the egg is well-combined.  

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Stuff the filling into the tomatoes. I managed to get all of mine in, but it did take a lot of pressing and squishing for the end bit. (It's okay if it's mounded on top too, it will brown and cook evenly.) 

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Bake them in the middle of the oven for thirty minutes.  

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They are delicious on their own or served alongside a salad or meal. Mine was delicious with Copper River Salmon, but a Greek Salad would be delicious too!  

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