Nutrients per serving
- Protein: 6.0 grams
- Fat: 60 grams
- Carbohydrates: 10.0 grams
- Calories: 112
Field Tomatoes
Baked Stuffed Tomatoes
Add this delicious side dish to your next Italian menu. The tomatoes can be assembled ahead and baked just before serving.
Preparation Time:
25 minutes
Cooking Time: 30 minutes
Baking Time: 20 to 25 minutes
Servings: 8
Cooking Time: 30 minutes
Baking Time: 20 to 25 minutes
Servings: 8
Ingredients:
- 4 ripe Ontario Greenhouse Tomatoes
- 2 tbsp (25 mL) pine nuts
- 1 tbsp (15 mL) olive oil
- 10 large leaves fresh spinach, stems removed and finely chopped
- 2 cloves garlic, minced
- 1 cup (250 mL) cooked rice
- 1/4 cup (50 mL) chopped fresh basil
- 3/4 cup (175 mL) freshly grated Parmesan cheese
- 1/4 tsp (1 mL) each salt and pepper
Preparation:
Remove stems from tomatoes; cut in half horizontally. Scoop out and discard pulp and seeds. Turn tomato halves upside down to drain on paper towels.
In small skillet, cook pine nuts in oil over low heat, stirring until golden, about 5 minutes. Add spinach and garlic; cook for 1 to 2 minutes. Remove from heat. Add rice, basil, 1/2 cup (125 mL) of the cheese, salt and pepper. Spoon into tomatoes.
Place in greased shallow baking dish; sprinkle with remaining cheese. Bake in 350°F (180°C) oven for 20 to 25 minutes or until tender. Broil for 1 to 2 minutes to brown tops, if desired.
