| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Dupree, Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tomatoes |
| 1 |
tb |
Butter |
| 4 |
|
Green onions; chopped |
| 2 |
|
Garlic cloves; peeled and chopped |
| 1 |
tb |
Flour |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Breadcrumbs |
| 2 |
tb |
Chopped fresh herbs – basil, oregano, thyme |
| 10 |
oz |
Frozen spinach; thawed and squeezed dry |
| 1/2 |
c |
Yogurt Cheese |
|
|
Salt and pepper |
|
|
Nutmeg; to taste |
| 1 |
pn |
Cayenne pepper |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Preheat the oven to 350 degrees. Cut off the flower end of each tomato,
leaving the stem end intact. Set aside the cap and hollow out the tomatoes,
discarding the pulp. Invert the tomatoes on a plate and drain. In a
nonstick saucepan, melt the butter over low heat. Add the green onions and
garlic and saute until soft. Add the flour, Parmesan cheese, breadcrumbs,
and herbs. Heat for 1 minute, then add the drained spinach, Yogurt Cheese,
and salt, pepper, nutmeg, and cayenne to taste, stirring until well
combined. Spoon the spinach mixture into the tomatoes and top with the
optional Parmesan if using. The stuffed tomatoes and their caps can be made
to this point up to 3 days in advance. Place the tomatoes in an ovenproof
serving dish and bake until heated through, about 10 minutes. Top each
tomato with the reserved cap and bake 5 minutes more. Serve hot.
Yield: 4 servings
Recipe By : Nathalie Dupree, TVFN
Posted to MC-Recipe Digest V1 #242
Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
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