Spinach stuffed tomatoes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Tomato |
| 40 | ounces | Spinach, frozen chopped |
| 1 | cup | Bread crumbs |
| 1 | cup | Parmesan; grated |
| 2 | Egg; beaten | |
| 3 | Scallion; chopped | |
| 3 | tablespoons | Butter; melted |
| 1 | Garlic clove; minced | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | MSG; (I'd omit this) |
| 3 | drops | Hot pepper sauce |
| ¼ | teaspoon | Pepper |
| per Ellen Cleary | ||
Directions
Preheat the oven to 325 F. Cook the chopped spinach and drain very well. Hollow out the tomatoes and turn upside down to drain. Combine the spinach with bread crumbs, Parmesan, eggs, scallions, butter, garlic, salt, thyme, MSG, hot pepper sauce and pepper. Spoon into the tomatoes. Bake 30 minutes.
Can be prepared ahead and refrigerated.