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Tomatoes Florentine (D, TNT)
Source: Adapted from a recipe in "The Dairy Hollow House Cookbook," by Crescent Dragonwagon
Serves: 4 to 6

1 10-oz. package frozen chopped spinach, thawed
4 tbsp. butter
1 small onion, peeled and diced
2 large cloves garlic, peeled and crushed
1/2 cup soft whole wheat bread crumbs
1 tsp. dried oregano leaves
1/2 tsp. dried sweet basil leaves
1/8 tsp. dried rosemary
Salt to taste
Black pepper to taste
1 large egg, well beaten
1/4 cup freshly grated Parmesan cheese
4 to 6 fresh whole tomatoes (depending upon size)

Make sure that spinach has completely thawed. Pat dry with paper towels.

Melt butter in medium-sized skillet. Add onion and garlic. Sauté until onions have softened.

Add bread crumbs, oregano, basil, rosemary, salt, pepper, and reserved spinach. Stir until well blended. Turn off flame under pan. Add egg and Parmesan cheese. Set aside until cool enough to handle.

Preheat oven to 400°F.

Place several layers of paper towels over working surface. Cut stem end off one tomato. Scoop out pulp (reserving it for another use). Invert tomato over working surface. Repeat with remaining tomatoes.

Grease a small baking dish (such as an 8" square pan). After tomato shells have drained and spinach mixture is cool enough to handle, spoon spinach mixture into tomato shells. Arrange them in the greased baking dish.

Bake until tops are crunchy and lightly browned (about 20 minutes). Leftovers reheat perfectly.

Variations: If fresh spinach is available, it can be substituted for the frozen.

To serve as hors d'oeuvres, substitute 20 cherry tomatoes for the full-sized tomatoes and bake for 10 to 12 minutes.

Poster's Notes:
These are wonderful, and make a splendid vegetarian entree, or omnivores can enjoy them as a side dish while vegetarians eat them as the main course. They are perfect reheated, so can easily be made a day or so ahead of time. I love them.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A