Cheese and Olive Stuffed Tomatoes

Ingredients

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

Directions

1. 1

   Preheat broiler.

2. 2

   Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp.

3. 3

   Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells.

4. 4

   Broil 2 minutes or until tomatoes just begin to blister and topping is browned.