Spinach-Stuffed Baked Tomatoes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These are a pretty good way to use up your garden tomatoes. Choose firm, meaty red tomatoes without blemishes. You may use fresh spinach if you don't like frozen. Source: Southern Living, January 1986. Ingredients:
4 medium tomatoes |
1/8 teaspoon salt |
1 (10 ounce) package frozen chopped spinach |
1/2 cup grated parmesan cheese, divided |
2 tablespoons mayonnaise |
2 teaspoons grated onions |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. (Reserve pulp for other uses.) Sprinkle shells with 1/8 tsp salt; invert on paper towels to drain.
2. Cook spinach according to package directions; drain well, pressing out excess liquid with the back of a spoon. Position knife blade in food processor bowl; add spinach, 1/3 cup Parmesan cheese, mayonnaise, onion, salt, and pepper. Pulse several times or until mixture is blended.
3. Fill tomato shells with spinach mixture. Place in a 1-quart casserole, and sprinkle with remaining cheese. Bake, uncovered, at 400 F for 15 minutes or until heated.
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