Spirits Spinach Stuffed Tomatoes Recipes

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
• Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
• Preheat broiler.
• Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

CHEESY SPINACH STUFFED TOMATOES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Grease a baking dish.
• 3. Cut off the tops of the tomatoes and scoop out just the pulp, leaving the walls intact. Pour the juice of the tomatoes into a measuring cup to reserve 1/4 cup. Sprinkle the inside of each tomato with salt and turn upside down onto a paper towel.
• 4. Heat oil in a large saucepan over medium heat. Add spinach and garlic, saute for about 2 minutes. Then add reserved tomato juice and wine. Let cook for another few minutes.
• 5. Remove saucepan from heat. Now add Parmesan, feta and panko breadcrumbs. Mix well. Add more panko if needed.
• 6. Spoon this mixture evenly into each tomato til slightly over flowing, as in photo.
• 7. Bake uncovered on middle rack for about 30-35 minutes. Keep an eye on them so that they don't brown too much. Then remove from oven.
• 8. Allow them to cool slightly. Serve warm.
• 9. These can also be made using cherry tomatoes and served as orderves.

SPINACH-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

SPINACH-TOPPED TOMATOES

Steps:

• In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

BAKED SPINACH STUFFED TOMATOES

Steps:

• Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
• Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
• Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
• Drain and squeeze out as much moisture as possible.
• Chop finely and set aside.
• In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
• Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
• Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
• Stuff tomatoes with the spinach mixture.
• Top with remaining pine nuts.
• Brush tops with the melted butter.
• Cover with foil and bake 350F degrees oven for 30 minutes.

SPINACH STUFFED TOMATOES

Steps:

• Heat oven to 425. Lightly grease a baking dish.
• Cut the top ¼ inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp.
• Combine with cheeses, bread crumbs and spinach.
• Stuff the tomatoes and place in the baking dish.
• Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes).
• Remove foil and bake for 5 more minutes, allowing the tops to brown.