Tomatoes Rockefeller

Recipe Ingredients

		Oil spray
2 teaspoons	10ml	Butter
1 teaspoon	5ml	Onion - diced (small)
4		Garlic cloves - pressed
2/3 cup	97g / 3.4oz	Soft, fine whole-wheat bread crumbs
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Sweet basil
1/8 teaspoon	0.6ml	Rosemary
1		Frozen chopped spinach - (10 oz) - thawed, and
		Thoroughly drained (save liquid for soup
		Stock)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg - beaten
1/4 cup	36g / 1.3oz	Grated Parmesan cheese
4		Tomatoes - (to 6) - prepared for stuffing

Recipe Instructions

Preheat oven to 400 degrees. In a nonstick, or oil-sprayed skillet, melt the butter over medium heat. Add the onion and saute 6 minutes, or until softened, translucent, limp and just starting to brown around the edges. Add garlic, lower heat slightly, and saute 2 minutes longer, stirring.

Add bread crumbs, herbs, and spinach. Stir well and remove from heat. Season with salt and pepper to taste, and add egg and Parmesan.

When the mixture is cool enough to handle, stuff it into the prepared tomato shells. Stuff rather firmly, and round filling over the tops of tomatoes. Place tomatoes on a Pam sprayed baking sheet. Bake for 20 minutes, or until the tops are slightly browned and crunchy. Serve hot or at room temperature.

This recipe yields 4 to 6 stuffed tomatoes.

Source:
CHEF DU JOUR - (Show # DJ-9340) - from the TV FOOD NETWORK

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