Spinach Stuffed Baked Tomatos Recipe

Fresh tomatos from the garden are the key to this recipe. Big juicy Hanover tomatos are the best.

• Meal Type: Sidedish
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 30-45 minutes

Ingredients

• 4 med. tomatoes
• 1/8 tsp. salt
• 1 (10 oz.) pkg. frozen chopped spinach, cooked
• 1/2 c. grated Parmesan cheese, divided
• 2 tbsp. mayonnaise
• 2 tsp. grated onion
• 1/8 tsp. salt
• 1/8 tsp. pepper

Directions

1. Slice off top of each tomato; scoop out some of the pulp, leaving shells intact.
2. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain.
3. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended.
4. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese.
5. Bake, uncovered, at 400 degrees for 15 minutes or until heated.