Photo by mastermaq
Quick and simple to make, this Spinach Stuffed Tomatoes Recipe makes a great appetizer or a light lunch. Make for cookouts and even tailgate parties: prepare ahead and wrap in foil to reheat on the grill.
Ingredients
1 (10 oz.) pkg. frozen spinach
4 large firm tomatoes
1/4 cup onion
1/2 tsp salt
1/8 tsp pepper
2 Tbsp parsley, minced
Instructions
Hollow out tomatoes and place them upside down on a paper towel to drain.
Throw away seeds and chop up the tomato pulp to a fine consistency.
Cook spinach according to directions on package.
Let cooked spinach stand for 3 minutes, then drain. Squeeze to dry quicker.
Combine cooked spinach and chopped tomato pulp in a large bowl. Mix well.
Stir in onion, salt, pepper and parsley. Combine well.
Preheat oven to 350F degrees.
Place the hollowed tomatoes in a casserole dish and fill with the spinach mixture.
Bake 8 minutes.
Spinach Stuffed Tomatoes
Ingredients
- 1 10 oz. pkg. frozen spinach
- 4 large firm tomatoes
- 1/4 cup onion
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp parsley minced
Instructions
- Hollow out tomatoes and place them upside down on a paper towel to drain.
- Throw away seeds and chop up the tomato pulp to a fine consistency.
- Cook spinach according to directions on package.
- Let cooked spinach stand for 3 minutes, then drain. Squeeze to dry quicker.
- Combine cooked spinach and chopped tomato pulp in a large bowl. Mix well.
- Stir in onion, salt, pepper and parsley. Combine well.
- Preheat oven to 350F degrees.
- Place the hollowed tomatoes in a casserole dish and fill with the spinach mixture.
