Baked Stuffed Tomatoes

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Baked Stuffed Tomatoes

 

4 large firm tomatoes

 

Topping:

1/4 cup bread crumbs

1/4 cup grated Parmesan cheese

 

Filling:

One 10-ounce package frozen chopped spinach

4 tsp. margarine

1 T. minced shallots

1 garlic clove, chopped

1 T. parsley chopped

1/4 tsp. salt

Freshly ground pepper to taste

 

Preheat oven to 350 F. Halve tomatoes and scoop out the core and

seeds. Place halves into a casserole dish and sprinkle with salt.

Thaw spinach and squeeze it dry between paper towels. Fill the

tomatoes with the spinach. Mix the margarine, shallots, garlic, and

parsley. Divide the mixture among the tomatoes. Mix the bread crumbs

with the Parmesan cheese. Top the tomatoes with the mixture. Bake

until soft (about 15 minutes). Place briefly under the broiler to

crisp the topping.

 

Yield: 4 servings.

 

 

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