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FLORENTINE-STUFFED TOMATOES




Source of Recipe


Tea Cozy


List of Ingredients




1 lb. fresh spinach, wilted and drained
6 large fresh tomatoes
2 Tbsp. olive oil
1 large clove garlic, minced
2 cups cooked brown rice
1 medium onion, finely chopped
1 Tbsp. coarsely chopped fresh basil
1/2 tsp. ground nutmeg
1/4 cup chopped fresh almonds

Recipe



Preheat oven to 400 degrees. Squeeze out all liquid from spinach.
Cut tops off tomatoes; remove pulp. Chop pulp; place into a small
bowl and reserve. Heat oil in a large skillet. Add garlic and onion;
saut� until tender. Add spinach, tomato pulp, rice, basil and
nutmeg. Stir; turn until spinach and tomato are well coated with
seasonings; remove from heat. Place tomatoes in a buttered, 8-inch
baking dish; fill with spinach mixture. Top with almonds. Bake 15-20
minutes.


Yields 6 servings