Tomato Stuffed with Spinach
Baked Tomatoes Stuffed With Spinach
Stuffed Tomatoes with Spinach
Stuffed Tomatoes with Spinach
Baked Spinach Stuffed Tomatoes
Tomatoes Stuffed with Spinach and Cheese
Tomato Stuffed with Spinach
4 med -size tomatoes
1 1/2 lb Spinach, cleaned, remove stems
3 oz Minced onions
2 Tbsp Clarified butter
3 oz Parmesan cheese, grated
1 pch Basil
1 pch Oregano
Salt and white pepper
3 oz Bread crumbs
Core the tomatoes. Turn them over with a knife & cut into each one around the sides
all the way down so that a cone shape emerges. Cook spinach in 3 Tbsp of water for
3 min., stirring frequently. Remove spinach and drain in colander, squeezing out
all moisture. Chop spinach finely. Saute onion in 1 Tbsp of clarified butter until
translucent. Add spinach and saute for 2 minutes. Add Parmesan cheese, basil,
oregano, salt and white pepper to taste, and bread crumbs. Allow mixture to tighten
by cooking for 2 minutes, stirring constantly. Remove and cool. Stuff the tomatoes
with spinach mixture. Place on a sheet pan & sprinkle with remaining clarified
butter. Cook at 350 F for 8 to 10 minutes, or until tomatoes are soft. Remove and
serve.
Victor Cafe
Montepulciano Di Abruzzo, Duchi
Source: <http://fooddownunder.com/cgi-bin/recipe.cgi?r=263353>
Baked Tomatoes Stuffed With Spinach
1 1/4 Lb. fresh spinach (1 1/2 pkg. frozen)
1/2 cup 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.
Source: <http://www.recipesource.com/fgv/stuffed-veg/01/rec0113.html>
Stuffed Tomatoes with Spinach
Ravenscroft Inn
Bed and Breakfast Inn
Port Townsend, Washington
12 large tomatoes
1/2 cup green onion, chopped (including greens)
3 packages frozen chopped spinach (or I prefer to use about 2 pounds
fresh)
1 cup Feta cheese, crumbled
1 cup Parmesan cheese, freshly grated
1 cup seasoned bread croutons
1-1/2 Tablespoons crushed mixed seasonal herbs (basil, thyme, etc.)
Salt
Parmesan cheese or Jack cheese for tomato tops
Optional:
3 Tablespoons pine nuts
1 cup artichoke hearts, drained and chopped
Cut tops (about 1/5) from tomatoes; scoop out centers, turn upside down
on a paper towel to drain. Saute onion and fresh spinach. (If using
frozen spinach, saute onions and add to well-drained chopped spinach.)
Combine spinach and onion mixture with Feta, Parmesan, herbs, pine
nuts, and artichoke hearts; lastly, fold in croutons. Sprinkle salt
inside drained tomatoes. Fill tomatoes with spinach mixture and place
on a baking sheet that has been lined with baking paper (may just put
on cookie sheet sprayed with non-stick cooking spray). Bake in
preheated oven at 375 degrees for about 20 minutes or until tomatoes
are heated through, but not splitting or breaking. A bit al dente.
Serves: 12.
Source: <http://www.virtualcities.com/ons/wa/p/wap78011.htm>
Stuffed Tomatoes With Spinach
Tomatoes are stuffed with a mixture of spinach and bacon, along with
sour cream and seasonings. A stuffed tomato recipe, topped with cheese
and baked.
2 tablespoons bacon drippings or butter
1/3 cup chopped onion
8 ounces fresh chopped spinach
1/2 cup sour cream
3 slices bacon, fried and crumbled
a few dashes Tabasco sauce or other hot pepper sauce
4 medium firm ripe tomatoes
salt, to taste
1/2 cup shredded Mozzarella cheese
In a heavy skillet, cook onion in baking drippings or butter until
tender. Stir in spinach; cover and continue to cook for about 4
minutes, until tender. Remove from heat and stir in sour cream.
Cut off tops of tomatoes; scoop out centers, leaving shell intact.
Sprinkle tomato shells lightly with salt and fill with spinach mixture.
Place tomatoes in a lightly greased baking dish; bake at 375 for 20
minutes. Top each tomato with Mozzarella cheese and continue baking
just until cheese is melted.
Makes 4 servings.
Source: <http://southernfood.about.com/od/tomatoes/r/bl90731d.htm>
Baked Spinach Stuffed Tomatoes
Yield: Serves 6
6 medium size tomatoes
3 tablespoons butter or margarine
1/4 pound fresh mushrooms, sliced
1/2 pound fresh spinach, cleaned and chopped
1 cup bread crumbs
4 eggs
Salt and pepper to taste
Cut 1/4 inch from top of the tomato. Scoop out pulp, leaving a 1/4 inch
thick shell. Turn shells upside down to drain. In a medium skillet,
melt butter or margarine. Add mushrooms; saut for 2 minutes. Stir in
spinach and cook for additional 2 minutes. Remove from hat and stir in
bread crumbs, eggs, salt and pepper. Sprinkle tomato shells lightly
with salt. Fill tomatoes with spinach mixture. Lightly grease a 9" x
13" baking pan. Bake in preheated 350 oven for approximately 25
minutes.
Source:
<http://www.producepete.com/recipes/bakedspinachstuffedtomatoes.htm>
Tomatoes Stuffed with Spinach and Cheese
Serves 4
4 medium tomatoes
1 tablespoon extra virgin olive oil
8 ounces button mushrooms, wiped clean and diced
1 pound fresh spinach, stemmed, washed, dried, and chopped or
chopped frozen spinach, thawed
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/2 cup grated Cheddar cheese
Preheat oven to 400 degrees F.
Slice about 1/2 inch off the top of tomatoes, remove core and seeds,
and turn upside down on paper towel to drain.
In a large skillet, warm oil over high heat, then add mushrooms. Saute
until golden, about 3 minutes. Add garlic and spinach. Cover and cook
until spinach is wilted, about 2 minutes. Remove from the heat, season
with pepper, and toss with the cheese.
Stuff the reserved tomatoes with spinach mixture. Bake about 5 minutes,
or until hot throughout.
Source:
<http://labellecuisine.com/archives/veggies/Tomatoes%20Stuffed%20with%20Spinach%20and%20Cheese.htm>
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