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August 15, 2013

SPINACH ROCKEFELLER TOMATOES.......THEY'RE PERFECT!

There is Nothing More Beautiful Than a
Summer Tomato!
 
We would often have a summer vegetable supper. I think those were the best of times. It was incredibly hot and humid. Mother had tended to her garden most of the day. She had tomatoes, green beans and watermelon. It was a very small area in their backyard, so she grew what she loved. One of her special tomato recipes was Spinach Rockefeller Tomatoes. She had gotten the recipe from the Colonial Country Club where we would attend their Sunday afternoon grand buffet after church. If you are looking for a mouth-watering recipe to feature those gorgeous tomatoes in your garden, this one may be sure to please! 
 





SPINACH ROCKEFELLER TOMATOES
6 large tomatoes
4 T. butter
1/2 cup finely chopped onion
2 (10- ounce) packages of frozen chopped spinach, cooked and drained
1/2 t. Italian seasoning
1 t. salt
1 t. pepper
1/2 cup seasoned Italian bread crumbs
2 eggs, slightly beaten
1/2 cup grated Parmesan cheese

Peel the tomatoes, remove the stem and scoop out the seeds. Turn upside down to drain. Melt the butter, add onion and cook until tender. Add spinach, seasonings and bread crumbs. Mix well. Add the eggs and cook, stirring constantly, until well combined. Stuff each tomato with this spinach mixture and sprinkle the cheese over the top. Dot with additional butter and bake at 350 degrees F for 15 minutes, until brown and heated through.
 

1 comment:

  1. Oh my goodness but those look amazing! Our tomatoes are beginning to come on more than just a few at a time and I have frozen spinach from our spring garden. I'll be trying these soon!

    Your pictures are gorgeous!

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