As the growing season winds down we are getting fewer tomatoes from our garden. Fewer tomatoes means finding other things to do with them besides canning them.
This recipe is a lovely side dish. The tomatoes come out very soft. The spinach mixture tastes great. They meld well together.
And they are pretty healthy. Just a little bit of butter!
So if you have fresh tomatoes – this is a great use for them!
They also look pretty on the plate. . .
TOMATOES STUFFED WITH SPINACH
6 Firm Tomatoes
2 Cups Chopped, Cooked Spinach
1 Tablespoon Melted Butter
½ Teaspoon Salt
½ Onion, Minced
Wash tomatoes, cut off tops and scoop out centers. Combine spinach, butter, salt and onion and pack into tomato shells. Place in greased casserole and bake in a 375 degree oven for 20 minutes.
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