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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Tomatoes Stuffed w/Rockefeller Spinach Recipe

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This recipe for Tomatoes Stuffed w/Rockefeller Spinach is from Murphy Women in the Kitchen 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:  
6 large tomatoes
1/3 cup butter
1/2 cup chopped onion
1 garlic clove minced
1 1/2 cup chopped cooked spinach, drained well.
1/2 tsp thyme
1 tsp salt,
1/2 cup seasoned bread crumbs
2 eggs
1/2 Cup grated Parmesan cheese
Directions:
Directions:
Stem tomatoes, scoop out pulp seeds, turn upside down to drain.
In small skillet, melt 1/4 cup butter or margarine. Add onions and garlic; saute until tender. Add spinach, seasonings and bread crumbs; mix well. Add slightly beaten eggs and cook, stirring constantly, until eggs are firm. Stuff tomatoes with spinach mixture. Sprinkle cheese over top; dot with additional butter. Bake in pre-heated 350 degree oven for 10 minutes or until brown on top and heated through.
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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