| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dujour03 |
1 |
servings |
INGREDIENTS
|
|
Oil spray |
| 2 |
ts |
Butter |
| 1 |
sm |
Onion; diced |
| 4 |
|
Cloves garlic; pressed |
| 2/3 |
c |
Soft; fine whole-wheat |
|
|
; bread crumbs |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Sweet basil |
| 1/8 |
ts |
Rosemary |
| 1 |
|
10 ounce box frozen chopped spinach; thawed and |
|
|
; thoroughly drained |
|
|
; (save liquid for |
|
|
; soup stock) |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Grated Parmesan cheese |
| 4 |
|
Tomatoes; prepared for |
|
|
; stuffing, up to 6 |
INSTRUCTIONS
Preheat oven to 400 degrees. In a nonstick, or oil sprayed skillet, melt
the butter over medium heat. Add the onion and saute 6 minutes, or until
softened, translucent, limp and just starting to brown around the edges.
Add garlic, lower heat slightly, and saute 2 minutes longer, stirring.
Add bread crumbs, herbs, and spinach. Stir well and remove from heat.
Season with salt and pepper to taste, and add egg and Parmesan.
When the mixture is cool enough to handle, stuff it into the prepared
tomato shells. Stuff rather firmly, and round filling over the tops of
tomatoes. Place tomatoes on a Pam sprayed baking sheet. Bake for 20
minutes, or until the tops are slightly browned and crunchy. Serve hot or
at room temperature.
Yield: 4 to 6 stuffed tomatoes
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9340 - CRESCENT DRAGONWAGON
Converted by MM_Buster v2.0l.
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