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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Colourful and good. Use tiny tomatoes for an appetizer. This recipe is from the Company's Coming - Vegetables cookbook. Ingredients:
8 tomatoes |
2 teaspoons salt (or more) |
2 (10 ounce) frozen spinach, chopped |
1/4 cup margarine |
1 cup onion, chopped |
1/2 cup carrot, grated |
1/2 cup celery, chopped |
1/2 cup green pepper, chopped |
2 eggs |
1/2 cup milk |
1 cup dry breadcrumbs |
1 teaspoon salt |
1/4 teaspoon ground pepper |
1 teaspoon parsley |
1/3 cup grated parmesan cheese (or cheddar) |
Directions:
1. Cut off tops of tomatoes. Scoop out pulp. Sprinkle tomato cups with salt. Turn upside down to drain.
2. Cook spinach according to package directions. Drain well.
3. Put margarine, onion, carrot, celery and green pepper into frying pan. Saute until onion is soft and clear. Add spinach and remove from heat.
4. Beat eggs until frothy. Add milk, bread crumbs, salt, pepper and parsley. Mix with spinach mixture. Stuff tomatoes.
5. Sprinkle with cheese. Arrange in greased baking pan. Bake uncovered in 350 degree (180 C) oven for 20 to 25 minutes. Serves 8.
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