Recipe Categories
Sides & Veg
Tomatoes

James's Spinach Stuffed Tomatoes

5  medium tomatoes 
1/2  lb fresh spinach, steamed with moisture taken out 
1  clove garlic, minced 
2  teaspoons pine nuts 
1/4  teaspoon basil 
1/4  teaspoon salt 
1  pinch pepper 
1/3  cup parmesan cheese 
2/3  cup cooked rice 
2  teaspoons butter 
cut a 1/2" slice off of top's of tomatoes.
scoop insides out.
lightly sprinkle with salt.
invert and drain on paper towel.
in a small fry-pan over med-low heat toast pine nuts.
in a blender or processor combine spinach, nuts, garlic, basil, salt and pepper; process until coarsley chopped.
stir mixture into rice.
stir in parmesan cheese.
spoon into tomatoes and place in a shallow casserole dish.
bake at 250-f oven for 15-20 minutes, or just until tender, not too soft.