Spinach Stuffed Baked Tomatoes
- 4 medium tomatoes
- 2 Tbsp bacon bits
- 4 green onions, sliced
- 1 pkg (10oz) frozen chopped spinach, thawed and drained
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, crushed
- 1 Tbsp fresh chopped basil (or 1 tsp ground basil)
- 1 tsp ground marjoram
- 1 tsp ground oregano
- 2 Tbsp finely shredded Parmesan cheese
- Preheat oven to 350 degrees
- Cut a 1/4 inch slice from the stem end of each tomato.
- Cut a thin slice from the bottom of each tomato so it stands upright.
- Using a spoon carefully scoop out the core seeds and pulp of each tomato, and discard. Leave up to a 1/2 inch shell.
- Set tomatoes upside down on a paper towel and allow them to drain.
- In a medium bowl mix together the bacon bits, onions, spinach, mozzarella cheese, garlic and spices.
- Spoon the spinach mixture into the tomato shells.
- Place the tomatoes in a shallow baking dish, cover, and bake for 15 minutes.
- Uncover and top with shredded Parmesan cheese, bake 10 additional minutes or until tomatoes are heated through
Published: Monday, February 20th, 2012