Spinach Stuffed Tomatoes
I made these for the first time, about a year ago, and these became popular with the family. The spark of the tomato and the shagginess of the spinach worked together, in taste and appearance. It is also a light and healthy dish.
If you would also like to get your calcium with the tomatoes and spinach, add some Ricotta to the spinach or top the whole thing with shredded cheese, mozzarella, Parmesan or your favorite, I recently found a Munster with olives that is wonderful to flavor a dish. I bet that would be good.
For the following event, go here and here.
In all fairness, I came across this recipe, in several places, each one unique but similar. I am not sure who to credit it but the Food Geeks’ recipe is on the paper, I had when I was making it. I will share the changes, as I go along. Visit them. They have some really interesting recipes. I plan to return there.
Baked Spinach Stuffed Tomatoes adapted
2 tomatoes
2 tablespoons olive oil
1 pkg. (10 oz.) frozen spinach, thawed, chopped, well-drained
1 onion, chopped
1/2 tsp. salt
1/8 tsp. black pepper
1/3 cup taco chips, crushed in the food processor
1 egg, slightly beaten
Method:
Using fully ripe tomatoes, cut tops from tomatoes about 1/3 of the way down.
Gently scoop out pulp from tomatoes, leaving a 1/4″ thick shell.
Turn shells upside down to drain.
In a medium skillet, heat olive oil.
Add spinach, 1/2 tsp. salt and black pepper. Cook and stir for 2 minutes.
Remove from heat and stir in taco chip crumbs and eggs.
Sprinkle tomato shells lightly with salt.
Fill with spinach mixture.
Place in small baking pan.
Bake in 350°F until hot, about 25 minutes. If desired, sprinkle tops with buttered crumbs.
As the tomatoes grow on the farms or your garden or from the stores, you may want to make an easy and tasty recipe. Add a little Worcestershire sauce or Sriracha to the spinach if you want some heat. Sriracha wins the heat contest.
If you would also like to get your calcium with the tomatoes and spinach, add some Ricotta to the spinach or top the whole thing with shredded cheese, mozzarella, Parmesan or your favorite, I recently found a Munster with olives that is wonderful to flavor a dish. I bet that would be good.
For the following event, go here and here.
Spinach Stuffed Tomatoes
In all fairness, I came across this recipe, in several places, each one unique but similar. I am not sure who to credit it but the Food Geeks’ recipe is on the paper, I had when I was making it. I will share the changes, as I go along. Visit them. They have some really interesting recipes. I plan to return there.Baked Spinach Stuffed Tomatoes adapted
2 servings
2 tomatoes2 tablespoons olive oil
1 pkg. (10 oz.) frozen spinach, thawed, chopped, well-drained
1 onion, chopped1/2 tsp. salt
1/8 tsp. black pepper
1/3 cup taco chips, crushed in the food processor
1 egg, slightly beaten
Method:
Using fully ripe tomatoes, cut tops from tomatoes about 1/3 of the way down.
Gently scoop out pulp from tomatoes, leaving a 1/4″ thick shell.
Turn shells upside down to drain.
In a medium skillet, heat olive oil.
Add spinach, 1/2 tsp. salt and black pepper. Cook and stir for 2 minutes.
Remove from heat and stir in taco chip crumbs and eggs.
Sprinkle tomato shells lightly with salt.
Fill with spinach mixture.
Place in small baking pan.
Bake in 350°F until hot, about 25 minutes. If desired, sprinkle tops with buttered crumbs.
As the tomatoes grow on the farms or your garden or from the stores, you may want to make an easy and tasty recipe. Add a little Worcestershire sauce or Sriracha to the spinach if you want some heat. Sriracha wins the heat contest.
Yum! These look so good! Our poor tomato plants got a good beating from a hail storm the other day. Hopefully they'll still bear fruit. Can't wait to try this. Thanks for sharing.
ReplyDeleteYum! Tomatoes and spinach are two of my favorite foods.
ReplyDeleteStuffed tomato with spinach looks yumm.
ReplyDeleteregarding lentil patties recipes.
http://kitchenswathi.blogspot.com/2011/02/parippu-vada-lentil-fritters-roasted.html
http://kitchenswathi.blogspot.com/2010/10/payasam-and-uzhunnu-vada-sweet-rice.html
this is such a gourmet preparation - mouthwatering good :)
ReplyDeleteI've never tried these before but it's on my list. Thanks for sharing and you have great pictures.
ReplyDeleteThe real trick to this recipe is coring out the tomatos so they'll still stand or are firm when you're finished...or maybe that's just my issue. But yummy, yum, yum. This is a keeper. Hello! I'm your newest follower from the foodie blog hop. I'm a foodied too and I hope you'll come visit and follow me too. Thanks!
ReplyDeleteI will soon have fresh tomatoes from my garden to stuff. I will try your recipe,it looks like it is packed with flavor. Thanks for sharing with Full Plate Thursday and come back soon!
ReplyDeletethanks for linking to Tasty Tuesday! Come back and link up again this week. http://nap-timecreations.blogspot.com/
ReplyDelete