Spinach Stuffed Tomatoes


Submitted By: Phoebe Ray

Ingredients

  • 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

    • Instructions


    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.