*  Exported from  MasterCook  *

             Stuffed Tomatoes With Spinach And Yogurt Cheese

Recipe By     : Nathalie Dupree, TVFN
Serving Size  : 4    Preparation Time :0:30
Categories    : Dupree                           Vegetable

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    tomatoes
   1      tablespoon    butter
   4                    green onions -- chopped
   2                    garlic cloves -- peeled and chopped
   1      tablespoon    flour
     1/4  cup           grated Parmesan cheese
     1/4  cup           breadcrumbs
   2      tablespoons   chopped fresh herbs - basil, oregano,
                         thyme
  10      ounce         frozen spinach -- thawed and squeezed
                         dry
     1/2  cup           Yogurt Cheese
                        Salt and pepper
                        Nutmeg -- to taste
   1      Pinch         cayenne pepper
     1/4  cup           grated Parmesan cheese

Preheat the oven to 350 degrees. Cut off the flower end of each tomato,
leaving the stem end intact. Set aside the cap and hollow out the tomatoes,
discarding the pulp. Invert the tomatoes on a plate and drain. In a nonstick
saucepan, melt the butter over low heat. Add the green onions and garlic and
saute until soft. Add the flour, Parmesan cheese, breadcrumbs, and herbs. Heat
for 1 minute, then add the drained spinach, Yogurt Cheese, and salt, pepper,
nutmeg, and cayenne to taste, stirring until well combined. Spoon the spinach
mixture into the tomatoes and top with the optional Parmesan if using. The
stuffed tomatoes and their caps can be made to this point up to 3 days in
advance. Place the tomatoes in an ovenproof serving dish and bake until heated
through, about 10 minutes. Top each tomato with the reserved cap and bake 5
minutes more. Serve hot.

Yield: 4 servings

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