Baked Stuffed Tomatoes
"These are yummy, easy and really dress up a plate. They are a great side dish and go with everything. You can also use parmesan and fresh basil instead of the dill and feta if you choose. You could also use slivered almonds instead of pine nuts."
photo by Lynn in MA
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 firm ripe tomatoes
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- 0.5 (10 ounce) package frozen leaf spinach, thawed and squeezed dry
- 2 garlic cloves, minced
- 1 cup cooked rice
- 1⁄4 cup chopped fresh dill
- 3⁄4 cup feta cheese, crumbled
- salt & pepper
- 1⁄3 cup buttered bread crumb
directions
- Cut tomatoes in half horizontally.
- Scoop out seeds and pulp; discard.
- Turn tomatoes up side down to drain on a paper towel.
- In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
- Add spinach and garlic and cook for 2 minutes.
- Add rice, dill, cheese, salt & pepper. Mix together.
- Spoon into tomato shells.
- Top with buttered crumbs.
- Bake at 350° F for 20 - 25 minutes or until tender.
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Reviews
-
These were great! They held together perfectly and resulting in a very pretty end product. I loved the combo of rice and spinach with the salty, cheesy pockets of feta. It may have been because of my garlic clove size but my tomatoes were quite nice and garlicy - perfect. I didn't have pine nuts so used broken up slivered almonds. Thanks conniecooks! -
Nice, light lunch with a salad and garlic toast! Instead of Dill I used Majoram and Oregano, I loved the taste of Feta with the spinach and greek herbs. Thanks for posting! -
We enjoyed these good stuffed tomatoe recipe. I topped with some cheese and used the scooped out tomatoe seeds and pulp to add to the sauce I cooked them in.
Tweaks
-
Nice, light lunch with a salad and garlic toast! Instead of Dill I used Majoram and Oregano, I loved the taste of Feta with the spinach and greek herbs. Thanks for posting!
RECIPE SUBMITTED BY
I am a mother of 5, grandmother of 2. I have been cooking for 45 years and it is still my passion. I am married to a chef. My oldest son is also a chef. All my kids are major foodies. We really enjoy getting together for family holidays etc. And it is always all about the food and love & laughter.
The baby in the icon is my 4 year old grandson, Oliver. The pic is me on my 59th b'day, my husband gave me those gorgeous pearls and we had a great evening.
I also must mention the other lover in my life the very hairy, extemely beautiful, totally black cat named Spike; actually he is afraid of his own shadow so we gave him a tough guy name.
One of my sons was a soldier in the Canadian military. I pray for all of our children who so bravely defend our way of life.
I try to do something kind everyday. It really is nice to be nice. I detest pettiness, two faced people and dishonesty. I try to treat everyone I touch with the same respect I would like. Also I try not to sweat the small stuff. This is pretty much my survival philosophy.
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