Greek Stuffed Tomatoes

Ingredients

• 4 medium to large tomatoes
• 1/2 cup long grain white rice, uncooked
• 1 cup hot water
• 1/2 cup cubed feta cheese (or more)
• 6 pitted black olives, sliced
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon dried ground oregano
• salt and pepper, to taste

Directions

1. 1

   Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).

2. 2

   Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.

3. 3

   Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.

4. 4

   Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.

5. 5

   While the rice is still cooking, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste and stir.

6. 6

   When the rice is fully cooked, remove from the heat. Add the cubed feta, black olives and vinaigrette, reserving 8 cubes of feta (or 4 slices if you have them) to place on top.

7. 7

   Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.

8. 8

   Top with the reserved cubes or slices of feta for presentation.

9. 9

   Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened.

10. 10

    Enjoy!