Feta and olive stuffed tomatoes

I was handed some wonderfully home grown and organic large beefsteak tomatoes towards the end of the summer, as well as receiving a wonderful gift of fresh red chillies in the post from a friend. This all led me to this very simple, but fresh dish of tomatoes stuffed with feta cheese and olives. This is a perfect starter or side dish. I however had it as a main dish with plenty of crispy bread to soak up the succulent juices of the tomatoes. It could perhaps be served on a slice of toast to absorb all the wonderful flavours

What you will need

4 large beefsteak tomatoes

120g feta cheese

2 table spoons sliced black olives

Fresh lemon thyme

1 table spoon mixed seeds

1-2 fresh chillies

Firstly, slice the tops off the tomatoes and scoop out the seeds and some of the flesh in the middle.

Next, mix together the crumbled feta cheese, the black olives, the seeds and the chopped chillies. Mix through the lemon thyme and season well with salt and pepper.

Insert the mix back into the tomatoes and bake in the oven at 180 degrees for 8-10 minutes. You want the tomatoes to maintain their structure. Serve immediately, straight from the oven.