Sunday, March 31, 2013

Spinach-Artichoke Stuffed Tomatoes

Monica J .Pileggi (April 2004)

8 medium sized tomatoes, tops cut off and insides scooped out
2 packages of frozen spinach, thawed and drained very, very well
1 14 oz. can artichoke hearts, also drained well
4 tablespoons light mayonnaise
2 tablespoons melted butter
2/3 cups Parmesan cheese
1/2 teaspoon Worcestershire sauce
Dash or two of hot sauce
2 tablespoons chopped onion
1 small clove garlic, minced
Dash of Mrs. Dash Oregano, Garlic, Tomato seasoning
1 tablespoon dried parsley
Salt and pepper to taste
Breadcrumbs for the topping
Olive oil

Combine all ingredients except for the breadcrumbs and olive oil. Place about 3 tablespoons in each tomato. Sprinkle with breadcrumbs on top and a dash of olive oil. I use a cooking spray, which evenly coats the breadcrumbs.

Bake at 375 degrees for 25 minutes or until cooked through.

Serves 8.

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