 |
|
|
| people have seen this page since 5/6/01 |
| Spinach-Stuffed Tomatoes |
| Home / My Journal / My Reasons / My Motivations / About Me / Links / Webrings / Awards / Email Me |
| 6 medium firm, ripe tomatoes salt 2 packages (10 oz.) chopped spinach, thawed 1 hard boiled egg, finely chopped 1 tablespoon vinegar 1/2 teaspoon basil or tarragon 1/4 teaspoon oregano 1/8 teaspoon dried mustard 1/8 teaspoon garlic powder 1/4 cup buttered bread crumbs (see below to make buttered bread crumbs) |
| Preheat oven to 350 degrees F. Grease shallow casserole dish large enough to hold tomatoes, set aside. Cut tops off tomatoes, scoop out and reserve pulp, leaving 1/2 inch shells. Sprinkle shells with salt, invert to drain. Chop pulp. In small saucepan over low heat, place chopped tomato pulp, spinach, and 1/4 cup water. cook 5 minutes, stirring occasionally, drain. In medium bowl, combine tomato-spinach mixture, egg, vinegar, basil or tarragon, oregano, mustard, and garlic powder until well blended. Place tomatoes cut end up in prepared casserole dish, fill with tomato-spinach mixture. Sprinkle tops with buttered bread crumbs. Bake 20 minutes or until tomato pierces easily with a fork. Makes 3 servings. |
| 171 Calories 4g fat |
| Moonday's notes: Be sure to squeeze out as much liquid as possible from the spinach. Also, I like this a lot better without the vinegar. The taste of the vinegar just overpowers the flavor of everything else! |
 |
|
| Buttered Bread Crumbs Heat 3 tablespoons margerine until hot in a small saucepan over medium heat. Add 1 cup bread crumbs. Cook, stirring well, until crumbs are lightly browned. |