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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here's a tasty way to use up those end-of-the-summer tomatoes. Ingredients:
4 tomatoes |
salt |
3 slices bacon |
1/4 finely chopped onion |
1 (9 ounce) bag fresh spinach, rinsed,dried and coarse stems removed |
1/4 cup sour cream |
1/2 cup shredded mozzarella cheese |
Directions:
1. Cut a thin slice from the top of each tomato and carefully scoop out the insides; sprinkle the shells with salt and invert onto paper towels to drain while you prepare the stuffing.
2. In a large skillet, fry the bacon until crisp; drain on paper towels and crumble; pour off all but 2 T of fat from the skillet.
3. Cook the onions in the bacon drippings for 5 minutes.
4. Slice the spinach into medium-sized pieces, stir into the skillet and cook for 3-5 minutes, until wilted; remove from the heat and allow to cool.
5. Meanwhile, heat the oven to 375°.
6. Add the sour cream and bacon to the spinach; stir well to combine and fill the tomatoes with the mixture and place in a greased 8-inch baking dish or pie plate.
7. Bake for 20-30 minutes, until tender.
8. Top with the shredded cheese and bake 2-3 minutes longer.
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