Stuffed Tomatoes

"Stuffed with spinach and rice, this is a "fancy" way to serve tomatoes from your garden."
 
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photo by Kitty Z photo by Kitty Z
photo by Kitty Z
Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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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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Reviews

  1. 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! :)
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> 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.
 
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