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Stuffed Tomatoes with Spinach, Basil and Six Italian Cheeses

Author: Roz

Ingredients

  • 1 package 10 oz. frozen chopped spinach
  • 2 tsp. "Better Than Bouillon" chicken base or 2 chicken bouillon cubes
  • salt
  • 5 large tomatoes cut in half
  • 1 cup soft bread crumbs
  • 1 cup shredded 6-blend Italian cheese
  • 1/2 cup diced onion
  • 15 large fresh basil leaves chopped
  • 1 jumbo egg
  • 2 large garlic cloves minced
  • 1/4 tsp. freshly grated pepper
  • 1/4 tsp. sea salt
  • Freshly grated parmesan cheese

Instructions

  • Instructions
  • Prepare spinach according to package instructions with the chicken bouillon added in.
  • When cool, squeeze all of the liquid out of the spinach.
  • Cut about 1/4th to 1/3rd of the tomato out of the inside.
  • Sprinkle salt on the tops of the tomatoes.
  • On a paper towel, place the tomatoes upside-down to drain liquid.
  • In a medium bowl, combine the bread crumbs, spinach, cheeses, onion, basil, egg, garlic, salt and pepper.
  • Blend well.
  • In a muffin pan, place the tomatoes.
  • Top each with a heaping mound of the spinach-cheese mixture.
  • Sprinkle with parmesan cheese.
  • Bake for 25 minutes on 350 degrees or until the spinach has a golden brown edge on top.