Spinach stuffed tomatoes

Yield: 8 Servings

Measure Ingredient
8 mediums Tomato
40 ounces Spinach, frozen chopped
1 cup Bread crumbs
1 cup Parmesan; grated
2 \N Egg; beaten
3 \N Scallion; chopped
3 tablespoons Butter; melted
1 \N Garlic clove; minced
2 teaspoons Salt
½ teaspoon Thyme
½ teaspoon MSG; (I'd omit this)
3 drops Hot pepper sauce
¼ teaspoon Pepper
\N \N per Ellen Cleary

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.

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