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Nancy's Kitchen - Tried and Tested Recipes
Baked Stuffed Tomatoes Recipe

Baked Stuffed Tomatoes Recipe

6 tomatoes, stems removed
1/4 cup butter
3 carrots, peeled and 1/4 inch diced
1/2 cup onion, peeled and 1/4 inch diced
1 10 ounce bag fresh spinach, rinsed, patted dry and chopped
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan

Preheat oven to 350F. Carefully scoop out the pulp from center of tomatoes; reserve for other use. Invert tomato shells on paper towel to drain. While tomatoes drain, melt butter in a large skillet over medium high heat. Saute carrots and onion until tender, about 5 minutes. Add spinach, parsley, salt and pepper and cook an additional 2 minutes, until spinach is wilted. Remove from heat and cool slightly. Spoon evenly into tomato shells. Sprinkle Parmesan over tomatoes. Place in a shallow baking pan and add hot water to just cover bottom of pan. Bake for 15 minutes or until cheese is melted and tomatoes are thoroughly heated. Serve warm.
Serves 6.
Mary Ann

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