Total Time
40mins
Prep 20 mins
Cook 20 mins

Stuffed with spinach and rice, this is a "fancy" way to serve tomatoes from your garden.

Ingredients Nutrition

Directions

  1. Slice the stem end off each tomato -- about 1/4 inch.
  2. Scoop out pulp creating a shell about 1/2 in thick -- a melon baller works well. Reserve the pulp.
  3. Turn the hollowed out tomatoes upside down on a paper towel to drain.
  4. Over medium-high heat, saute the chopped shallots and minced garlic in olive oil for about 3 minutes.
  5. Add the reserved tomato pulp, spinach and coriander to the onion-garlic mixture.
  6. Saute, stirring frequently, until spinach is wilted and bright green -- roughly 3 minutes.
  7. In a bowl, gently blend together the rice, spinach mixture, mayonnaise, lemon juice, and half of the cheese.
  8. Spoon the spinach filling into the tomato shells (if extra, its a fun snack!).
  9. Bake at 325°F for 15 minutes in a shallow baking dish (spray with cooking spray first).
  10. Sprinkle the remaining cheese over the tops and bake an additional 3 to 5 minutes until cheese melts.
  11. To serve, sprinkle toasted pine nuts on top.

Reviews

(1)
Most Helpful

I had a brainwave and spread the extra filling on the bottom of my baking dish, and it looked just lovely coming out of the oven. And of course, it tastes good too! :)

Kitty Z April 25, 2007

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