Stuffed Tomatoes with Spinach, Basil, and Six Italian Blends of Cheeses

Ingredients

1 package (10 oz.) frozen chopped spinach
2 teaspoons "Better Than Bouillon" chicken base or 2 chicken bouillon cu
salt
5 large tomatoes, cut in half
1 cup soft bread crumbs
1 cup shredded 6- blend Italian cheese
1/2 cup diced onion
15 large fresh basil leaves, chopped
1 jumbo egg
2 large garlic cloves, minced
1/4 teaspoon freshly grated pepper
1/4 teaspoon sea salt
Freshly grated parmesan cheese.

Preparation

1
Prepare spinach according to package instructions with the chicken bouillon added in.
2
When cool, squeeze all of the liquid out of the spinach.
3
Cut about 1/4th to 1/3rd of the tomato out of the inside.
4
Sprinkle salt on the tops of the tomatoes.
5
On a paper towel, place the tomatoes upside-down to drain liquid.
6
In a medium bowl, combine the bread crumbs, spinach, cheeses, onion, basil, egg, garlic, salt and pepper.
7
Blend well.
8
In a muffin pan, place the tomatoes.
9
Top each with a heaping mound of the spinach-cheese mixture.
10
Sprinkle with parmesan cheese.
11
Bake for 25 minutes on 350 degrees or until the spinach has a golden brown edge on top.

 



About

a nice use of fresh tomatoes in the summer!

Yield:

6.0

Added:

June 30, 2011

Creator:

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