"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 large ripe tomatoes 1 pkg frozen chopped spinach, thawed 1 small onion 1 egg white 1/4 cup Parmesan cheese salt
Wash and trim ends off tomatoes. Cut out stem. (Not too deep so the filling can't fall through.) Cut tomatoes in half, scoop out flesh and place 1/2 cup in a large bowl. Drain chopped spinach and add to tomato pulp. Finely chop onion and add to tomato mixture with Parmesan cheese and salt. Let mixture sit for 20 minutes. Place tomato halves in sprayed baking dish and fill with mixture. Bake at 375º for 20 minutes and then broil for 5 minutes. Serve hot. An elegant side dish, these spinach stuffed tomatoes go well with chicken and rice.
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