Tomatoes Rockefeller

 
1/2 cup onion, diced
1 T. olive oil
1 T. garlic, minced
4 cups spinach, triple washed, destemmed, and roughly chopped
1/4 cup freshly chopped basil
2 T. freshly chopped parsley
1/4 t. sea salt
1/4 t. paprika
1/8 t. freshly ground black pepper
1/8 t. ground nutmeg
3 large tomatoes
2 T. breadcrumbs
 

In a non-stick skillet, saute the onion in the olive oil for 3 minutes to soften. Add the garlic and saute an additional 1 minute. Add the spinach, fresh herbs, salt, paprika, pepper, and nutmeg, and saute an additional 1-2 minutes or until spinach wilts. Remove the skillet from the heat. Carefully remove the stems from the tomatoes, then cut them in half crosswise, and gently remove the seeds while keeping the tomatoes halves intact. Place the tomato halves, cut-side up, in a casserole dish. Divide the spinach mixture evenly among the tomato halves and then sprinkle the breadcrumbs over the top. Bake at 375 degrees for 15-18 minutes or until the breadcrumbs are lightly browned.

Serves 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett