We made these for lunch when having a bit of a fridge clear out (story of our lives!). They work really well as a side with other interesting flavours on the plate. We had some cold leftover lamb, some pickled beetroot and a green tabule salad and it was altogether delicious! Vary the herbs according to what you have, we used fennel herb but basil would be good too.
Tomatoes stuffed with cheese & herbs – serves 4
- 4 beef tomatoes or the biggest tomatoes you can find
- 200g feta cheese
- 2 tbsp chopped dill
- 1 tbsp chopped parsley
- sea salt flakes and black pepper
Preheat the oven to 180C/350F/Gas 4.
Cut the tops off the tomatoes and scoop out the insides with a spoon.
Mix the feta, dill, parsley and some sea salt flakes and black pepper together.
Spoon this mixture into the tomatoes and place on a lightly oiled baking tray.
Bake for about 30 minutes or until the tomatoes are soft and the cheese browned.
(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)
Jono & Jules do food & wine 
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