When tomatoes are ripening fast and furious, stuffing them with a delicious spinach filling makes for great eating. These Spinach-Stuffed Tomatoes are the perfect accompaniment to a grilled steak.
Ingredients
1/4 cup (1/2 stick) butter
2 onions, chopped
2 garlic cloves, minced
1-1/2 pounds fresh spinach, stemmed and chopped
1-1/3 cups whole-wheat bread crumbs
2 eggs, beaten
salt, to taste
8 to 10 small tomatoes
Instructions
In a skillet over medium heat, melt butter. Add onions and garlic and cook until onions are limp. Add spinach and cook until tender and limp, stirring occasionally. Remove from heat and stir in bread crumbs, eggs, and salt.
Preheat oven to 350°F.
Cut tomatoes in half horizontally and scoop out seeds. Place in an 8×8-inch baking dish (you may have to trim the bottoms so the tomatoes stand up). Stuff tomatoes with spinach mixture. Bake for 30 minutes. Serve hot.
