Tomatoes Florentine Recipe
Summary
Difficulty LevelVery EasyHealth IndexHealthy++
Ingredients
| Tomatoes | 6 Medium | |
| 2 tablespoons corn oil margarine | ||
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Frozen spinach package | 1 , chopped | |
| Milk fat | 1/3 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
| 2 tablespoons fine dry bread crumbs | ||
| Parsley | 2 Tablespoon, chopped | |
| Parmesan cheese | 2 Tablespoon, freshly grated | |
| Salt | To Taste | |
Directions
Preheat oven to 400 degrees.
Slice tops off tomatoes.
Scoop out half the pulp and reserve for sauce or soup.
In a skillet over medium heat melt margarine.
Add onion and garlic.
Saute until tender.
Add spinach, milk, salt and pepper; mix well.
Into tomato shells spoon spinach mixture.
In an ovenproof serving dish or on a baking sheet place tomatoes.
In a small bowl combine bread crumbs, parsley and cheese; mix well.
Sprinkle over tomatoes.
Bake for 20 minutes or until heated through.
Slice tops off tomatoes.
Scoop out half the pulp and reserve for sauce or soup.
In a skillet over medium heat melt margarine.
Add onion and garlic.
Saute until tender.
Add spinach, milk, salt and pepper; mix well.
Into tomato shells spoon spinach mixture.
In an ovenproof serving dish or on a baking sheet place tomatoes.
In a small bowl combine bread crumbs, parsley and cheese; mix well.
Sprinkle over tomatoes.
Bake for 20 minutes or until heated through.
Chef
