tomatoes rockefeller

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Tomatoes Rockefeller

 

6 ripe, firm tomatoes

1/4 c. butter

1 T. onion, minced

1/2 clove garlic, minced

1/2 t. salt

1 c. cooked chopped spinach

2 T. parsley, minced

1/3 c. dry Italian breadcrumbs

 

Slice top off tomatoes and with a spoon, scoop out about half the

center. Heat butter in a skillet and brown onion and garlic. Remove

from heat and stir in remaining ingredients. Spoon spinach mixture into

tomatoes. Lightly grease or butter inside of crock and place tomatoes

inside, spinach side up. Cover and cook at Low for 4 to 6 hours.

Serves 4 to 6.

 

Happy Cooking!

Jenny M., Moderator

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