Tomatoes are enjoyed in a variety of ways and here is just another recipe to delight the family with. The tomato is a fruit that is rich in lycopene and is very beneficial to your health. They also are a good source of vitamin C and potassium. Another wonderful property of tomatoes is that they don’t contain fat or cholesterol. Spinach on the other hand brings out the iron so few of us eat regularly so combining these two super foods makes for a healthy snack to enjoy at dinnertime as a side dish or on a platter to serve up as an appetizer for any occasion.
- 8 medium sized tomatoes
- 6 teaspoons of seasoned breadcrumbs
- ¼ cup of grated Parmesan cheese
- 4 slices of cooked bacon
- ¼ cup of diced onion
- ½ cup of fresh spinach, rinsed and drained
- ½ teaspoon of garlic powder
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- In a mixing bowl drain the spinach over a colander.
- Cook the bacon until crisp and set aside on paper towels to drain and cool.
- Cook the onion in a frying pan until it becomes translucent.
- Then chop the spinach coarsely and add it to the frying pan with the onion and cook until spinach is wilted.
- Lower the heat on the frying pan to a simmer.
- Take the tomatoes and if they are small enough just slice off the tops and scoop out most of the pulp inside and add it to the frying pan. For longer tomatoes such as plum tomatoes cut those in half then scoop out the insides.
- Cook the tomato pulp just long enough to get warmed.
- Place the tomatoes on a baking sheet or use a small muffin pan to hold them upright.
- Empty the frying pan mixture into a large mixing bowl and add the spices, cheese and crumbled bacon and mix well.
- Then stuff the tomatoes to just over-flowing.
- Sprinkle tops with a little more Parmesan cheese.
- Place pan in the broiler and cook until just slightly browned, about 5 minutes.
- Transfer tomatoes to a platter and serve hot.
- Shredded mozzarella cheese can also be used to sprinkle on top of the tomatoes before broiling.
© 2014 Beverly Mucha / All Rights Reserved