Stuffed Tomatoes
photo by Kitty Z
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 medium large tomatoes
- 1 teaspoon olive oil
- 4 cups coarsely chopped fresh spinach
- 2 -3 tablespoons finely chopped shallots or 1 small onion, finely chopped
- 1 garlic clove, minced
- 1⁄4 teaspoon coriander
- 1 cup cooked basmati rice (I use leftovers)
- 1 ounce shredded mozzarella cheese (or any dry, light colored cheese.)
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- salt and pepper
- 2 tablespoons toasted pine nuts (optional)
directions
- Slice the stem end off each tomato -- about 1/4 inch.
- Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
- Turn the hollowed out tomatoes upside down on a paper towel to drain.
- Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
- Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
- Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
- In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
- Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
- Bake at 325°F for 15 minutes in a shallow baking dish (spray with cooking spray first).
- Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
- To serve, sprinkle toasted pine nuts on top.
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RECIPE SUBMITTED BY
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I strive to create gourmet taste with simple, healthy, and inexpensive ingredients. Although I've accumulated many cookbooks over the years, my favorite recipes are still those passed down by family and friends or collected during my travels. The book that most shaped my cooking philosophy was Frances Moore Lappe's Diet for a Small Planet. I also enjoyed her more recent book, Hope's Edge.