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Spinach-Stuffed Tomatoes Recipe

Golden brown crumbs add a pretty look to baked tomatoes. When your gang cuts into them, they will be delighted to find a savory spinach filling. They look special, but are very easy to make, and are always a hit a my house.—Debbie Andrew, Abingdon, Illinois

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Spinach-Stuffed Tomatoes Recipe

Prep: 20 min. Bake: 40 min.

Yield: 8 Servings

20 40 60

Ingredients

8 medium tomatoes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (12 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
4 green onions, chopped
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
3 tablespoons dry bread crumbs
4 teaspoons butter

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; invert onto paper towels to drain.
In a small bowl, combine the spinach, sour cream, cheddar cheese, onions and salt. Spoon about 1/2 cup into each tomato.
Place in a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese and bread crumbs; top each with 1/2 teaspoon butter.
Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 stuffed tomato equals 221 calories, 15 g fat (10 g saturated fat), 52 mg cholesterol, 369 mg sodium, 13 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Spinach-Stuffed Tomatoes in The Taste of Home Cookbook , p65

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington