Cheese and Olive-Stuffed Tomatoes

Cheese and Olive-Stuffed Tomatoes Photo: 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
Caloriesfromfat per serving: 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
Carbohydrate 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.