Monday, November 15, 2010

Stuffed tomato

At the end of the growing season I gather all of the green tomatoes and throw them into a paper grocery bag and put them in the garage. Every week I check them and last week found 2 nice size ripe ones. Now, they're never as tasty as they are in the summer, but cooked they're outstanding. I decided to stuff them as a side to the Brick chicken. The pictured ones are ready for the oven.

2 nice size tomatoes, tops cut off and seeds and core removed
1 x 6 oz. bag of fresh baby spinach
1 Tbl. butter
1 Tbl. olive oil
1 clove crushed garlic 
3 Tbl. seasoned bread crumbs
2 Tbl. cream or 1/2 and 1/2
1/4 cup feta cheese, crumbled, plus a little more for topping the tomatoes

Melt the butter and oil in a saute  pan and saute the garlic for about a minute. Start adding the spinach a little at at time until it all wilts. Cook for a few minutes on medium heat. Stir in the crumbs, cream and feta.
Divide the mixture into the two tomatoes, top with a little more feta, and bake at 350F for 20 to 30 minutes.

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