Tomatoes Stuffed With Spinach Rockefeller |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
4 (10-ounce) packages frozen chopped spinach |
12 large firm tomatoes |
1 cup finely chopped onion |
1/2 cup butter or margarine |
1 cup seasoned fine dry breadcrumbs |
4 eggs, beaten |
2 teaspoons salt |
1 teaspoon dried whole thyme |
1/4 cup plus 2 tablespoons grated parmesan cheese |
Directions:
1. Cook spinach according to package directions. Drain and set aside.
2. Remove stems from tomatoes, and cut a 1/4-inch slice from the top of each. Scoop out pulp, leaving shells intact. Reserve pulp for use in another recipe. Invert tomato shells on paper towels to drain; set aside.
3. Sauté onion in butter in a medium saucepan over low heat until tender. Add spinach, breadcrumbs, eggs, salt, and thyme; stir well. Spoon mixture into prepared tomato shells. Sprinkle cheese over top of tomatoes. Place tomatoes in two lightly greased baking dishes. Bake at 350° for 20 minutes or until browned. Serve immediately.
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