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Fruits and Vegetables - Spinach Stuffed Tomatoes

  • 2 tablespoons butter or margarine
  • 1 cup onion, chopped
  • 4 ribs celery, chopped
  • 1 cup fresh parsley, chopped
  • 1 cup green onions, chopped
  • 4 (10-ounce) packages frozen chopped spinach, thawed and well drained
  • 1/2 cup soft bread crumbs
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 12 medium tomatoes
  • 1/2 cup soft bread crumbs
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup butter or margarine, melted

Melt the 2 tablespoons butter in a saucepan over medium-high heat. Add onion, celery, parsley, and green onions.

Cook, stirring constantly, for five minutes or until tender. Remove from heat. Stir in spinach, 1/2 cup bread crumbs, Worcestershire sauce, salt, and hot sauce.

Slice off top of each tomato and carefully scoop out pulp, leaving a 1/4-inch shell. (Reserve pulp for other uses, if desired.) Spoon spinach mixture evenly into tomatoes; place on baking sheet. Bake at 350° F. for 15 minutes.

Combine 1/2 cup bread crumbs and Parmesan cheese. Sprinkle evenly over tomatoes. Drizzle with melted butter and bake for five to 10 minutes or until cheese is lightly browned. Serves 12.
Submitted By: Phoebe Ray
Wayne Farmers Co-op
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