Tomatoes Stuffed with Spinach

4 Medium Tomatoes
285g (10oz) Spinach
170-225g (6-8oz) Mozzarella Cheese
50g (2oz) Onions
50g (2oz) Parmesan Cheese
2 tbsp Parsley
Salt and Pepper, to taste

Wash and chop the spinach (removing any thicker stalks), cook for a few minutes until tender.
Allow to cool, drain well and squeeze dry.
Pre-heat oven to 180°C: 350°F: Gas 4.
Peel and finely chop the onion.
Grate the cheeses.
Finely chop the parsley.
Slice the tops off the firm tomatoes, scoop out the pulp and seeds.
Invert on paper towels to drain, few a few minutes.
Discard seeds, finely chop pulp and add to the spinach.
Add the remaining ingredients, reserving some of the mozzarella cheese.
Spoon a portion of the mixture into each of the tomatoes.
Sprinkle with a layer of the reserved cheese.
Place in an ovenproof dish, bake for 6-8 minutes.
(If you with you could then place them beneath a hot grill for a minute or two to brown the cheese topping.)

Serves: 4 as a starter or 2 for main course.

VegetarianRecipes

Tomatoes Stuffed with Spinach

Vegetarian
Recipes