Uncrimp the foil and let the campfire steam hit you first—Foil Baked Mediterranean Stuffed Tomatoes smell like olives, garlic, and warm herbs all at once. The skins soften and split just enough, turning each tomato into a little bowl that feels surprisingly special after miles on the trail or a long afternoon by the water.
They’re also low-stress to cook. Stuff the tomatoes, wrap them tight, and set the packets near the coals or on a grill grate where the heat is steady, not raging. The trapped juices do most of the work, helping the filling turn tender while the tops pick up a bit of char where the foil meets the fire.
Serve them alongside whatever else is on the grate—fish, sausages, or veggie skewers—and call it done. Cleanup stays simple: pull the packets off, let them rest a minute, then fold the foil and toss it. If you have lemon wedges or extra feta in the cooler, they’re worth adding right before you eat.
Foil Baked Mediterranean Stuffed Tomatoes
Equipment
- Heavy-duty foil
- Bowl
- Knife
- Campfire
Ingredients
- 4 large beefsteak tomatoes tops cut off, hollowed
- 1/2 cup cooked rice
- 1/4 cup crumbled feta cheese
- 1/4 cup black olives chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
Instructions
- Mix rice, feta, olives, parsley, olive oil, oregano, and salt in a bowl.
- Stuff mixture evenly into hollowed tomatoes. Place tops back on.
- Wrap each tomato in a double layer of foil, sealing tightly.
- Roast on campfire coals for 18–20 minutes, rotating once, until tomatoes are soft and filling is hot.
- Open foil with care and serve hot or warm.