SPINACH-STUFFED BAKED TOMATOES

SPINACH-STUFFED BAKED TOMATOES image

Yield 4 people

Number Of Ingredients 10

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4 medium tomatoes (5 to 7 ounces each)
2 tablespoons bacon bits
4 green onions, sliced (about 1/2 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well-drained
1/2 cup shredded mozzarella cheese
1 clove garlic, crushed
1 teaspoon ground basil, or 1 tablespoon fresh basil
1 teaspoon ground marjoram, or 1 tablespoon fresh marjoram
1 teaspoon ground oregano, or 1 tablespoon fresh oregano
2 tablespoons finely shredded Parmesan cheese

Steps:

Preheat oven to 350 degrees. Cut a 1/4-inch thick slice from the stem end of each tomato. Cut a thin slice from bottom of each tomato so that it stands upright. Using a spoon, carefully scoop out the core, seeds and pulp of each tomato, leaving up to a 1/2-inch-thick shell; discard the core, seeds and pulp. Place the tomatoes upside down on paper towels to drain. In a medium bowl mix together the bacon bits, onions, spinach, mozzarella cheese, garlic, basil, marjoram and oregano. Spoon the spinach mixture into the tomato shells. Place the stuffed tomatoes in a shallow baking dish. Cover and bake for 15 minutes. Uncover; top with shredded Parmesan cheese. Bake about 10 minutes more or until the tomatoes are heated through.