Tomatoes Stuffed With Spinach Recipe
You'll simply love this Tomatoes Stuffed With Spinach recipe. A delicious Tomatoes Stuffed With Spinach will surely tempt you to prepare this recipe again and again.
Ingredients
6 medium-sized tomatoes
6 slices bacon
1 pound fresh spinach (or a 10-oz. package frozen chopped spinach)
3/4 cup soft bread crumbs (whirl fresh bread in blender)
1/4 teaspoon pepper
Salt
Sour cream
Directions
Cut a thin slice off tops of tomatoes and use a grapefruit knife to cut and scoop out centers (use the tomato pulp in other cooking).
Turn tomatoes upside-down to drain.
Meanwhile cook bacon until crisp; drain, crumble, and set aside.
Also cook the spinach in the water that clings to leaves when you wash it, drain well, and chop. (Or cook the frozen spinach as directed, then drain well.) Combine spinach, bread crumbs, bacon, and pepper.
Sprinkle inside the tomatoes lightly with salt.
Stuff the tomatoes with the spinach mixture and arrange them in a greased baking pan.
Bake, uncovered, in a 350° oven for 20 minutes, or until tomatoes are just tender but still hold their shape.
Turn tomatoes upside-down to drain.
Meanwhile cook bacon until crisp; drain, crumble, and set aside.
Also cook the spinach in the water that clings to leaves when you wash it, drain well, and chop. (Or cook the frozen spinach as directed, then drain well.) Combine spinach, bread crumbs, bacon, and pepper.
Sprinkle inside the tomatoes lightly with salt.
Stuff the tomatoes with the spinach mixture and arrange them in a greased baking pan.
Bake, uncovered, in a 350° oven for 20 minutes, or until tomatoes are just tender but still hold their shape.
