Stuffed tomatoes are one of my go to side dishes. They are easy to prepare with ingredients that I typically have on hand. This time cooked the tomatoes on the grill along with Grilled Ratatouille Salad. Simply prepare the tomatoes as directed and place them on a double layer of heavy duty aluminum foil directly on the grill grates. Watch carefully so the tomatoes don't over cook (I cooked mine about 15 minutes and they started to fall apart).
Spinach-Stuffed Baked Tomatoes
Spinach-Stuffed Baked Tomatoes
recipe courtesy of Everyday Food Magazine
4 to 5 medium tomatoes
4 slices bacon
4 green onions, sliced (about ½ cup)
1 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons seasoned fine dry bread crumbs
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Cut a ¼ inch thick slice from the stem end of each tomato. Cut a thin slice from bottom of each tomato so that it stands upright. Using a spoon, carefully scoop out core, seeds, and pulp, leaving up to a ½ inch thick shell; discard core, seeds, and pulp. Place the tomatoes upside down on paper towels to drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Drain on paper towels, the crumble bacon; set aside. Add green onions to reserved drippings; cook over medium heat about 2 minutes or until tender, stirring occasionally. Remove from heat. Stir in spinach, bread crumbs, salt, nutmeg, pepper, and crumbled bacon. Spoon spinach mixture into the tomato shells.
Place stuffed tomatoes in a shallow baking dish. Cover and bake in a 350°F oven for 15 minutes. Uncover; top with shredded Parmesan cheese. Bake about 5 minutes more or until heated through.
