Florentine Baked Tomatoes Recipe

[Guest guest]

Florentine Baked Tomatoes

 

6 medium tomatoes

1 small onion, finely chopped

2 tablespoons butter

1 garlic clove, minced

1 package frozen chopped spinach

1/3 cup 2% milk

salt and pepper to taste

3 tablespoons bread crumbs

2 tablespoons chopped, fresh parsley

5 tablespoons parmesan cheese

shredded Provolone cheese to garnish

 

Preheat oven to 400 degrees. Thaw and drain the spinach.

Slice the tops off the tomatoes and scoop out the pulp and seeds.

Stand the tomatoes in an ovenproof dish. Melt the butter in a skillet

over medium heat, then add the onion and garlic. Saute until tender.

In a medium bowl combine the spinach, milk, seasonings, breadcrumbs,

parsley and Parmesan cheese. Add the onion and garlic and mix well.

Spoon the mixture into the prepared tomatoes. Bake for 20 minutes, or

until heated through. Top with strips of Provolone cheese. Return to

the oven for 5 more minutes or until the cheese melts. Serves 6.

I used fresh spinach that I cooked instead of Frozen.

I also used 2 TBS of Nutritional Yeast and 2 of Parmesan cheese, and I left

the Provolone cheese off the top.

I don't remember where I came across this recipe but it was really good.

 

 

 

 

 

**************Feeling the pinch at the grocery store? Make dinner for $10 or

less. (http://food.aol.com/frugal-feasts?ncid=emlcntusfood00000001)

 

 

 

[Guest guest]

Yum, these sound very good.

I make a similar recipe, but not exactly like this.

This sounds wonderful. Thanks for sharing.

I'll post the spinach topped tomato recipe next.

 

~ PT ~

 

Month of April - aerial is the horizon;

Fatigued the oxen; bare the land;

Common is the visitor without an invitation.

~ anon. Welsh poem

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, glpveg4life wrote:

 

> Florentine Baked Tomatoes

>

> 6 medium tomatoes

> 1 small onion, finely chopped

> 2 tablespoons butter

> 1 garlic clove, minced

> 1 package frozen chopped spinach

> 1/3 cup 2% milk

> salt and pepper to taste

> 3 tablespoons bread crumbs

> 2 tablespoons chopped, fresh parsley

> 5 tablespoons parmesan cheese

> shredded Provolone cheese to garnish

>

> Preheat oven to 400 degrees. Thaw and drain the spinach.

> Slice the tops off the tomatoes and scoop out the pulp and seeds.

> Stand the tomatoes in an ovenproof dish. Melt the butter in a skillet

> over medium heat, then add the onion and garlic. Saute until tender.

> In a medium bowl combine the spinach, milk, seasonings, breadcrumbs,

> parsley and Parmesan cheese. Add the onion and garlic and mix well.

> Spoon the mixture into the prepared tomatoes. Bake for 20 minutes, or

> until heated through. Top with strips of Provolone cheese. Return to

> the oven for 5 more minutes or until the cheese melts. Serves 6.

> I used fresh spinach that I cooked instead of Frozen.

> I also used 2 TBS of Nutritional Yeast and 2 of Parmesan cheese, and I left

> the Provolone cheese off the top.

> I don't remember where I came across this recipe but it was really good.