Vera Cruz Tomatoes

Submitted by Hey Jude

"Here's a tasty way to use up those end-of-the-summer tomatoes."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 tomatoes
• salt
• 3 slices bacon
• 1⁄4 finely chopped onion
• 1 (9 ounce) bag fresh spinach, rinsed,dried and coarse stems removed
• 1⁄4 cup sour cream
• 1⁄2 cup shredded mozzarella cheese

directions

1. Cut a thin slice from the top of each tomato and carefully scoop out the insides; sprinkle the shells with salt and invert onto paper towels to drain while you prepare the stuffing.
2. In a large skillet, fry the bacon until crisp; drain on paper towels and crumble; pour off all but 2 T of fat from the skillet.
3. Cook the onions in the bacon drippings for 5 minutes.
4. Slice the spinach into medium-sized pieces, stir into the skillet and cook for 3-5 minutes, until wilted; remove from the heat and allow to cool.
5. Meanwhile, heat the oven to 375°.
6. Add the sour cream and bacon to the spinach; stir well to combine and fill the tomatoes with the mixture and place in a greased 8-inch baking dish or pie plate.
7. Bake for 20-30 minutes, until tender.
8. Top with the shredded cheese and bake 2-3 minutes longer.

Reviews

[OhMyStars]

MMMMM MMMMM GOOD! These were fairly easy to make and tasted terrific. I wouldn't change a thing.