Stuffed Tomatoes Recipe
6 tomatoes, stems removed
1/4 cup butter
3 carrots, peeled and
1/4 inch diced
1/2 cup onion, peeled
and 1/4 inch diced
1 10 ounce bag
fresh spinach, rinsed, patted dry and
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan
Preheat oven to 350F.
Carefully scoop out the pulp from center
of tomatoes; reserve for other use.
Invert tomato shells on paper towel to
drain. While tomatoes drain, melt butter
in a large skillet over medium high
heat. Saute carrots and onion until
tender, about 5 minutes. Add spinach,
parsley, salt and pepper and cook an
additional 2 minutes, until spinach is
wilted. Remove from heat and cool
slightly. Spoon evenly into tomato
shells. Sprinkle Parmesan over tomatoes.
Place in a shallow baking pan and add
hot water to just cover bottom of pan.
Bake for 15 minutes or until cheese is
melted and tomatoes are thoroughly
heated. Serve warm.