- 1 lb Pure Flavor® Chocolate Rose Brown Beefsteak Tomatoes
- 2 garlic cloves, minced
- 1 white onion, finely chopped
- 15 oz can lentils, drained
- ⅓ cup black olives, chopped
- ¼ cup breadcrumbs
- ¼ cup almonds, chopped
- 4 tbsp extra-virgin olive oil, divided
- 2 tbsp parsley, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- Salt and pepper, to taste
- Feta cheese, for garnish
Preheat oven to 300ºF.
Cut a thin slice from the top of each tomato, reserving the tops. Use a teaspoon to hollow out the tomato, saving the pulp.
Heat 1 tablespoon of oil in a frying pan over medium heat. Add onion, garlic, and spices. Cook, stirring until onion is soft and remove from heat.
Stir in lentils, tomato pulp, olives, almonds, parsley, and breadcrumbs and season to taste with salt and pepper.
Fill the tomatoes with lentil mixture, pressing down firmly with a spoon. Place in greased baking dish, return tomato tops, and drizzle with remaining oil. Season with salt and pepper.
Bake for 50 minutes or until the tomatoes are tender. Garnish with feta cheese and serve while warm.
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