Name: Cold Stuffed Tomatoes
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

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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