Paula'S Cold Tomatoes Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Servings4Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Spinach2 Pound, cooked briefly, thoroughly drained and finely chopped
 Olive oil3⁄4 Cup (12 tbs)
 Pignoli nuts1⁄2 Cup (8 tbs) (Pine Nuts)
 Onions2 Medium, finely chopped
 Garlic2 Clove (10 gm), finely chopped
 Salt To Taste
 Freshly ground black pepper To Taste
 Monosodium glutamate To Taste
 Tomatoes6 Medium
 Sugar1 Teaspoon
 Basil To Taste (Dried Or Fresh)

Nutrition Facts

Serving size

Calories 600 Calories from Fat 456

% Daily Value*

Total Fat 52 g80.3%

Saturated Fat 7.4 g37.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 379.7 mg15.8%

Total Carbohydrates 31 g10.2%

Dietary Fiber 10.9 g43.5%

Sugars 11.4 g

Protein 11 g22.8%

Vitamin A 456.4% Vitamin C 160%

Calcium 27.5% Iron 42.9%

*Based on a 2000 Calorie diet

Directions

1. Preheat oven to moderate (350° F.).
2. Drain the spinach thoroughly, then squeeze out the remaining moisture.
3. In a skillet heat one-quarter cup of the oil with the pine nuts and saute until lightly browned. Add the onions and garlic and cook briefly until the onions are pale golden in color. Remove from the heat.
4. Add the spinach, one-quarter cup of the remaining oil, the salt, pepper and monosodium glutamate.
5. Cut the stem ends from the tomatoes, hollow them out and sprinkle the in-sides with salt, pepper, a little sugar and a pinch of basil. Stuff the tomatoes with the spinach mixture.
6. Arrange the tomatoes in a baking pan and pour the remaining oil over them. Bake until the tomatoes wrinkle, about fifteen minutes. Chill. At serving time, bring up to room temperature.
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