Stuffed tomatoes with spinach & yogurt chee

4 Servings

Ingredients

Quantity Ingredient
4 tomatoes
4 green onions -- chopped
2 garlic cloves -- peeled and
Date: Fri, 11 Oct 1996 20:22:09

Directions

1 TB butter

: chopped

1 TB flour

¼ c grated Parmesan cheese

¼ c breadcrumbs

2 TB chopped fresh herbs - basil, : oregano,

: thyme

10 oz frozen spinach -- thawed and : squeezed

: dry

½ c Yogurt Cheese

: Salt and pepper

: Nutmeg -- to taste

1 pn cayenne pepper

¼ c grated Parmesan cheese

Preheat the oven to 350 degrees. Cut off the flower end of each tomato, leaving the stem end intact. Set aside the cap and hollow out the tomatoes, discarding the pulp. Invert thetomatoes on a plate and drain. In a nonstick saucepan, melt the butter over low heat. Add the green onions and garlic and saute until soft. Add the flour, Parmesan cheese, breadcrumbs, and herbs. Heat for 1 minute, then add the drained spinach, Yogurt Cheese, and salt, pepper, nutmeg, and cayenne to taste, stirring until well combined. Spoon the spinach mixture into the tomatoes and top with the optional Parmesan if using. The stuffed tomatoes and their caps can be made to this point up to 3 days in advance. Place the tomatoes in an ovenproof serving dish and bake until heated through, about 10 minutes. Top each tomato with the reserved cap and bake 5 minutes more. Serve hot.

Yield: 4 servings

Recipe By : Nathalie Dupree, TVFN ~0700 (

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