| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Garden1 | 6 | servings | |
INGREDIENTS
| 6 | md | Tomatoes |
| 1 | sm | Onion; finely chopped |
| 2 | tb | Butter |
| 1 | Garlic clove; minced | |
| 1 | pk | Frozen chopped spinach |
| 1/3 | c | 2% milk |
| Salt and pepper; to taste | ||
| 3 | tb | Bread crumbs |
| 2 | tb | Chopped; fresh parsley |
| 5 | tb | Parmesan cheese |
| Shredded Provolone cheese; to garnish |
INSTRUCTIONS
Preheat oven to 400 degrees. Thaw and drain the spinach. Slice the tops off the tomatoes and scoop out the pulp and seeds. Stand the tomatoes in an ovenproof dish. Melt the butter in a skillet over medium heat, then add the onion and garlic. Saute until tender. In a medium bowl combine the spinach, milk, seasonings, breadcrumbs, parsley and Parmesan cheese. Add the onion and garlic and mix well. Spoon the mixture into the prepared tomatoes. Bake for 20 minutes, or until heated through. Top with strips of Provolone cheese. Return to the oven for 5 more minutes or until the cheese melts. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - [email protected] Converted by MM_Buster v2.0l.
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