Cooking Light

Cheese and Olive-Stuffed Tomatoes

Cheese and Olive-Stuffed Tomatoes RecipePhoto: Jan Smith


  • 4 medium ripe tomatoes (about 2 1/4 pounds)
  • 1/2 cup (2 ounces) feta cheese, crumbled
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil


Preheat broiler.

Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.


    This tomato recipe wins extra points for presentation. "This is a wonderful side dish for steak or warm tuna salad, and it's great heated in the microwave for a quick lunch." -Tamara Dial Gray, Cape Coral, FL

  • Yield: 4 servings (serving size: 1 tomato)

Nutritional Information

Calories per serving:79
Calories from fat:55%
Fat per serving:4.9g
Saturated fat per serving:2.3g
Monounsaturated fat per serving:1.8g
Polyunsaturated fat per serving:0.4g
Protein per serving:3.2g
Carbohydrates per serving:7g
Fiber per serving:1.5g
Cholesterol per serving:13mg
Iron per serving:0.8mg
Sodium per serving:257mg
Calcium per serving:83mg

Good to Know

Cut out the saturated fat by using fat-free feta cheese. This dish works as a small lunch or a side.

Cooking Light