Stuffed Tomatoes with Spinach, Basil, and Six Italian Blends of Cheeses
By: Roz
Published: Thursday, June 30, 2011 - 9:46pm

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!