Recipe: Baked Tomatoes Stuffed with Spinach

BAKED TOMATOES STUFFED WITH SPINACH

3 large or 6 medium ripe tomatoes
1 1/4 lb. fresh spinach
1/2 cup freshly grated Parmesan cheese, divided use
Salt and pepper, to taste
2 Tbsp. mayonnaise
2 Tsp. grated onion
Butter

Preheat oven to 400 degrees F.

Halve large tomatoes or leave medium tomatoes whole. Scoop out seeds and some of the pulp. Sprinkle with a little salt and drain upside down for 5 minutes or more.

Wash spinach well; trim, drain and cook in water clinging to it. Drain.

Chop spinach in food processor or blender with 1/3 cup of the Parmesan, mayonnaise and onion. Season with salt and pepper. Pile spinach into tomatoes; sprinkle with remaining Parmesan and place in ovenproof dish. Top each with dot of butter.

Bake for 10 to 15 minutes until bubbling hot.

From: MrsSanta - 12-13-99