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Spinach Stuffed Tomatoes Recipe

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This recipe for Spinach Stuffed Tomatoes is from The Coates Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 1 lb. containers Campari tomatoes
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 - 6 oz. pkg. fresh baby spinach
2 pkgs. of Boursin cheese (garlic & fine herbs), softened
3/4 cup finely chopped toasted pecans, divided
2 tablespoons finely chopped green onions
1/4 teaspoon salt
Directions:
Directions:
Using a serrated knife, cut a thin slice off bottoms of tomatoes so they are level. Cut tops from tomatoes. Using a melon baller, remove pulp, leaving shells intact. Invert tomatoes onto paper towels; drain for 10 minutes. Sprinkle inside of tomato shells with salt and pepper. In a large skillet, heat olive oil over medium heat. Add spinach; cook for 3-4 minutes, stirring constantly, until wilted. Cool spinach completely; drain spinach and chop finely. In a medium bowl, combine cheese, spinach, 1/2 cup pecans, green onions, salt and pepper. Spoon or pipe cheese mixture into tomatoes. Sprinkle tops of tomatoes with remaining 1/4 cup pecans.

*Campari tomatoes can be found at Kroger's near the cherry tomatoes. Their slightly larger and come in a clear plastic container.

 

 

 

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