Preheat the oven
In a bowl, mix the MEVGAL Feta Cheese with the MEVGAL Dairy Cream, olive oil, herbs and spices, salt and pepper. Add the onion and garlic and leave in the fridge for an hour.
Cut the tops off the tomatoes (reserving the tops) and scoop out the insides with a spoon. Sprinkle the cavity with a little salt and leave them upside down on kitchen paper.
Before you stuff the tomatoes, wipe the insides with a piece of kitchen paper to remove excess liquid. Stuff with the filling mixture and then replace the little ‘hats’ that you cut off to take out the insides.
Place the tomatoes in a baking dish and bake in the oven .