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Spinach-Stuffed Tomatoes Recipe

Spinach-Stuffed Tomatoes Recipe - 4 servings


4 large ripe tomatoes

6 cups fresh spinach leaves

1 teaspoon Tabasco sauce


Scoop pulp and seeds from tomatoes (reserve for soup). Drain tomatoes upside down for a few minutes. In a nonstick skillet or in a microwave, steam spinach leaves, covered, 1-2 minutes or just until leaves begin to soften. (It is not necessary to use additional moisture or oil since there is already enough moisture in the spinach). Set aside. Arrange tomatoes in an 8 x 8 x 2-inch ovenproof casserole dish. Place under broiler 5 -10 minutes or until tomatoes are hot. Drizzle cavity of each tomato with 1/4 teaspoon Tabasco. Fill each tomato with spinach. Serve at once.


Variation : Just before serving, sprinkle with freshly grated Parmesan cheese.

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