Tomato Stuffed with Spinach (6) Collection

Discussion in 'Food and nutrition' started by Edoc, Mar 27, 2006.

  1. Edoc

    Edoc Guest

    Tomato Stuffed with Spinach
    Baked Tomatoes Stuffed With Spinach
    Stuffed Tomatoes with Spinach
    Stuffed Tomatoes with Spinach
    Baked Spinach Stuffed Tomatoes
    Tomatoes Stuffed with Spinach and Cheese

    Tomato Stuffed with Spinach

    4 med -size tomatoes
    1 1/2 lb Spinach, cleaned, remove stems
    3 oz Minced onions
    2 Tbsp Clarified butter
    3 oz Parmesan cheese, grated
    1 pch Basil
    1 pch Oregano
    Salt and white pepper
    3 oz Bread crumbs

    Core the tomatoes. Turn them over with a knife & cut into each one around the sides
    all the way down so that a cone shape emerges. Cook spinach in 3 Tbsp of water for
    3 min., stirring frequently. Remove spinach and drain in colander, squeezing out
    all moisture. Chop spinach finely. Saute onion in 1 Tbsp of clarified butter until
    translucent. Add spinach and saute for 2 minutes. Add Parmesan cheese, basil,
    oregano, salt and white pepper to taste, and bread crumbs. Allow mixture to tighten
    by cooking for 2 minutes, stirring constantly. Remove and cool. Stuff the tomatoes
    with spinach mixture. Place on a sheet pan & sprinkle with remaining clarified
    butter. Cook at 350 F for 8 to 10 minutes, or until tomatoes are soft. Remove and

    Victor Cafe
    Montepulciano Di Abruzzo, Duchi

    Source: <>

    Baked Tomatoes Stuffed With Spinach

    1 1/4 Lb. fresh spinach (1 1/2 pkg. frozen)
    1/2 cup freshly grated Parmesan cheese
    2 Tbsp. mayonnaise
    2 tsp. grated onion
    salt and pepper
    3 Large or 6 medium ripe tomatoes

    Wash spinach well; trim, drain and cook in water clinging to it. Cook
    frozen spinach only until thawed and heated through. Drain and chop in
    processor or blender with 1/3 cup of the Parmesan, mayonnaise and
    onion. Season with salt and pepper.

    Halve large tomatoes or leave medium tomatoes whole. Scoop out seeds
    and some of the pulp. Sprinkle with a little salt and drain upside down
    for 5 minutes or more.

    Preheat oven to 400 degrees. Pile spinach into tomatoes; sprinkle with
    remaining Parmesan and place in ovenproof dish. Top each with dot of
    butter and bake for 10 to 15 minutes until bubbling hot.

    Source: <>

    Stuffed Tomatoes with Spinach

    Ravenscroft Inn
    Bed and Breakfast Inn
    Port Townsend, Washington

    12 large tomatoes
    1/2 cup green onion, chopped (including greens)
    3 packages frozen chopped spinach (or I prefer to use about 2 pounds
    1 cup Feta cheese, crumbled
    1 cup Parmesan cheese, freshly grated
    1 cup seasoned bread croutons
    1-1/2 Tablespoons crushed mixed seasonal herbs (basil, thyme, etc.)
    Parmesan cheese or Jack cheese for tomato tops
    3 Tablespoons pine nuts
    1 cup artichoke hearts, drained and chopped

    Cut tops (about 1/5) from tomatoes; scoop out centers, turn upside down
    on a paper towel to drain. Saute onion and fresh spinach. (If using
    frozen spinach, saute onions and add to well-drained chopped spinach.)
    Combine spinach and onion mixture with Feta, Parmesan, herbs, pine
    nuts, and artichoke hearts; lastly, fold in croutons. Sprinkle salt
    inside drained tomatoes. Fill tomatoes with spinach mixture and place
    on a baking sheet that has been lined with baking paper (may just put
    on cookie sheet sprayed with non-stick cooking spray). Bake in
    preheated oven at 375 degrees for about 20 minutes or until tomatoes
    are heated through, but not splitting or breaking. A bit al dente.

    Serves: 12.

    Source: <>

    Stuffed Tomatoes With Spinach

    Tomatoes are stuffed with a mixture of spinach and bacon, along with
    sour cream and seasonings. A stuffed tomato recipe, topped with cheese
    and baked.

    2 tablespoons bacon drippings or butter
    1/3 cup chopped onion
    8 ounces fresh chopped spinach
    1/2 cup sour cream
    3 slices bacon, fried and crumbled
    a few dashes Tabasco sauce or other hot pepper sauce
    4 medium firm ripe tomatoes
    salt, to taste
    1/2 cup shredded Mozzarella cheese

    In a heavy skillet, cook onion in baking drippings or butter until
    tender. Stir in spinach; cover and continue to cook for about 4
    minutes, until tender. Remove from heat and stir in sour cream.
    Cut off tops of tomatoes; scoop out centers, leaving shell intact.

    Sprinkle tomato shells lightly with salt and fill with spinach mixture.
    Place tomatoes in a lightly greased baking dish; bake at 375 for 20
    minutes. Top each tomato with Mozzarella cheese and continue baking
    just until cheese is melted.
    Makes 4 servings.

    Source: <>

    Baked Spinach Stuffed Tomatoes

    Yield: Serves 6

    6 medium size tomatoes
    3 tablespoons butter or margarine
    1/4 pound fresh mushrooms, sliced
    1/2 pound fresh spinach, cleaned and chopped
    1 cup bread crumbs
    4 eggs
    Salt and pepper to taste

    Cut 1/4 inch from top of the tomato. Scoop out pulp, leaving a 1/4 inch
    thick shell. Turn shells upside down to drain. In a medium skillet,
    melt butter or margarine. Add mushrooms; saut for 2 minutes. Stir in
    spinach and cook for additional 2 minutes. Remove from hat and stir in
    bread crumbs, eggs, salt and pepper. Sprinkle tomato shells lightly
    with salt. Fill tomatoes with spinach mixture. Lightly grease a 9" x
    13" baking pan. Bake in preheated 350 oven for approximately 25


    Tomatoes Stuffed with Spinach and Cheese

    Serves 4

    4 medium tomatoes
    1 tablespoon extra virgin olive oil
    8 ounces button mushrooms, wiped clean and diced
    1 pound fresh spinach, stemmed, washed, dried, and chopped or
    chopped frozen spinach, thawed
    1 tablespoon minced garlic
    1/2 teaspoon freshly ground black pepper
    1/2 cup grated Cheddar cheese

    Preheat oven to 400 degrees F.
    Slice about 1/2 inch off the top of tomatoes, remove core and seeds,
    and turn upside down on paper towel to drain.
    In a large skillet, warm oil over high heat, then add mushrooms. Saute
    until golden, about 3 minutes. Add garlic and spinach. Cover and cook
    until spinach is wilted, about 2 minutes. Remove from the heat, season
    with pepper, and toss with the cheese.
    Stuff the reserved tomatoes with spinach mixture. Bake about 5 minutes,
    or until hot throughout.


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