Stuffed Tomatoes

Name: Stuffed Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 serving(s)
Ingredients: 5 medium tomatoes; 1/2 lb fresh spinach, steamed with moisture taken out; 1 garlic clove, minced; 2 teaspoons pine nuts; 1/4 teaspoon basil; 1/4 teaspoon salt; 1 pinch pepper; 1/3 cup parmesan cheese; 2/3 cup cooked rice; 2 teaspoons butter

Submitted by Cheryl E

"easy to make, and quite tasty too"

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Ready In:: 35mins
Ingredients:: 10
Serves:: 5

ingredients

5 medium tomatoes
¹⁄₂ lb fresh spinach, steamed with moisture taken out
1 garlic clove, minced
2 teaspoons pine nuts
¹⁄₄ teaspoon basil
¹⁄₄ teaspoon salt
1 pinch pepper
¹⁄₃ cup parmesan cheese
²⁄₃ cup cooked rice
2 teaspoons butter

directions

Cut a 1/2" slice off of top's of tomatoes.
Scoop insides out.
Lightly sprinkle with salt.
Invert and drain on paper towel.
In a small fry-pan over med-low heat toast pine nuts.
In a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsely chopped.
Stir mixture into rice.
Stir in parmesan cheese.
Spoon into tomatoes and place in a shallow casserole dish.
Bake at 250°F oven for 15-20 minutes, or just until tender, not too soft.

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Reviews

We liked this veggie dish. I used more rice, basil (fresh) and pine nuts (kept them whole) and less salt and spinach for our tastes. They should be named pesto stuffed tomatoes!

Maito
This was a really tasty side dish. Actually, it was two side dishes because it had tomatoes and spinach and rice. I was so glad this called for fresh spinach because I dislike using the frozen stuff. The toasted pine nuts were a wonderful addition because of their 'tooth" value. Would not hesitate to serve this to company. Thnx for posting, Cheryl. Made for My-3-Chefs Spring 2008.

Darkhunter