Total Time
35mins
Prep 15 mins
Cook 20 mins

easy to make, and quite tasty too

Ingredients Nutrition

Directions

  1. Cut a 1/2" slice off of top's of tomatoes.
  2. Scoop insides out.
  3. Lightly sprinkle with salt.
  4. Invert and drain on paper towel.
  5. In a small fry-pan over med-low heat toast pine nuts.
  6. In a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped.
  7. Stir mixture into rice.
  8. Stir in parmesan cheese.
  9. Spoon into tomatoes and place in a shallow casserole dish.
  10. Bake at 250°F oven for 15-20 minutes, or just until tender, not too soft.

Reviews

(2)
Most Helpful

We liked this veggie dish. I used more rice, basil (fresh) and pine nuts (kept them whole) and less salt and spinach for our tastes. They should be named pesto stuffed tomatoes!

Maito February 15, 2013

This was a really tasty side dish. Actually, it was two side dishes because it had tomatoes and spinach and rice. I was so glad this called for fresh spinach because I dislike using the frozen stuff. The toasted pine nuts were a wonderful addition because of their 'tooth" value. Would not hesitate to serve this to company. Thnx for posting, Cheryl. Made for My-3-Chefs Spring 2008.

Darkhunter June 12, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a