| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Spinach; cooked briefly, thoroughly drained and finely chopped |
| 4 | tb | Olive oil |
| 2 | md | Onions; finely chopped |
| 1/2 | c | Pine nuts |
| 2 | Garlic cloves; finely chopped | |
| Salt and pepper; to taste | ||
| 6 | md | Tomatoes |
| Sugar; just to taste | ||
| Chopped basil to taste |
INSTRUCTIONS
1. Preheat the oven to 350. 2. Drain the spinach thoroughly, then squeeze out the remaining moisture. 3. In a skillet heat 2 tablespoons of the oil and sauté the onions briefly until pale golden in color. Add pine nuts and garlic and sauté 1 minute. Remove from the heat. 4. Add the spinach, the remaining oil, the salt, and the pepper. 5. Cut the stem ends from the tomatoes, hollow them out and sprinkle the insides with salt, pepper, a little sugar and basil. Stuff the tomatoes with the spinach mixture. 6. Arrange the tomatoes in a baking dish and bake until they wrinkle, about 15 minutes. Chill. At serving time, bring to room temperature. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Rose <mbell@gladstone.uoregon.edu> on Nov 05, 1997
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