"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Tomatoes Recipe

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This recipe for Stuffed Tomatoes, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Lyn Marshall (Bill) Cummings- DeKalb, IL
Added: Sunday, April 16, 2006


6 med. tomatoes (firm and not ripe)
3 pkg frozen chopped spinach (thawed and drained)
1 med. diced onion
2 cloves minced garlic
1 beaten egg
1/3 c. Romano or Parmesan cheese
1/4 c. dry bread crumbs
1/2 c. or so shredded mozzarella
1 T. Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste.
seasoned bread crumbs
shredded mozzarella
diced butter

Cut tops off tomatoes and scoop out center/seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 minutes to allow tops to slightly brown. These are good cold or at room temperature or hot. Alter recipe to your liking. Add mushrooms, rice, Jiffy corn muffin mix, or any variety of choices.




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