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.
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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 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
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.
What's on your Plate? at Good Cheap Eats
Real Food Wednesdays at Kelly the Kitchen Kop
Tasty Tuesday 3
Tasty Traditions at Coupon Cookin'
This Chick Cooks