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Baked Tomatoes Stuffed With Spinach
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/4 Lb. fresh spinach (1 1/2 pkg. frozen)
1/2 C. freshly grated Parmesan cheese
2 Tbsp. mayonnaise
2 Tsp. grated onion
salt and pepper
3 Large or 6 medium ripe tomatoes
Wash spinach well; trim, drain and cook in water clinging to it.
Cook frozen spinach only until thawed and heated
through. Drain and chop in processor or blender with 1/3 cup
of the Parmesan, mayonnaise and onion. Season with salt and
pepper. Halve large tomatoes or leave medium tomatoes whole.
Scoop out seeds and some of the pulp. Sprinkle with a little
salt and drain upside down for 5 minutes or more. Preheat oven
to 400 degrees. Pile spinach into tomatoes; sprinkle with remaining
Parmesan and place in ovenproof dish. Top each with dot of
butter and bake for 10 to 15 minutes until bubbling hot.
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