Slice the tops off of each tomato about 1/2-inch down from the top
of each stem, making a cap. Set the caps aside.
Using a spoon, scoop out the inside flesh of each tomato, being
careful not to pierce the skin.
Lightly grease a glass baking dish with a bit of olive oil, and arrange
the hollowed tomatoes (spaced evenly) with the sliced sides up.
Chop the parsley and mix with the sliced feta.
Stuff each tomato generously with the feta and parsley mixture.
Season the tops of the stuffed tomatoes with salt and pepper
and drizzle with olive oil.
Place the caps back on top of each tomato and bake for about 10
minutes, or until the tomatoes soften and begin to look shriveled
and the cheese is melted.
