Stuffed Tomatoes

Be the first to review
READY IN: 45mins
Recipe by Cathleen Colbert

from Woman's Day.

Ingredients Nutrition


  1. Preheat oven 425 degrees F.
  2. Cut tops off tomatoes, save tops.
  3. Scoop out pulp and chop.
  4. Heat 1 teaspoon oil in a large skillet; add carrots and onions and cook until onion is soft.
  5. Add tomato pulp and curry to skillet and cook, stirring constantly, until liquid evaporates.
  6. Add spinach and stir until it is all wilted.
  7. Stir in raisins, nuts and salt; remove from heat.
  8. Spoon filling into tomato shells and replace tops.
  9. Place in baking dish; drizzle with remaining oil and bake for 10 minutes until hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a