Tomatoes Rockefeller

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onion - diced
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Minced garlic
4 cups	948ml	Spinach - triple washed,
		Stemmed, and roughly chopped
1/4 cup	36g / 1.3oz	Freshly-chopped basil
2 tablespoons	30ml	Freshly-chopped parsley
1/4 teaspoon	1.3ml	Sea salt
1/4 teaspoon	1.3ml	Paprika
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground nutmeg
3 teaspoons	15ml	Tomatoes (large)
2 tablespoons	30ml	Breadcrumbs

Recipe Instructions

In a non-stick skillet, saute the onion in the olive oil for 3 minutes to soften. Add the garlic and saute an additional 1 minute. Add the spinach, fresh herbs, salt, paprika, pepper, and nutmeg, and saute an additional 1 to 2 minutes or until spinach wilts. Remove the skillet from the heat.

Carefully remove the stems from the tomatoes, then cut them in half crosswise, and gently remove the seeds while keeping the tomatoes halves intact.

Place the tomato halves, cut-side up, in a casserole dish. Divide the spinach mixture evenly among the tomato halves and then sprinkle the breadcrumbs over the top. Bake at 375 degrees for 15 to 18 minutes or until the breadcrumbs are lightly browned.

This recipe yields 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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