Tomatoes Stuffed With Spinach, Raisins And Almonds
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4 large tomatoes, hollowed out
2 lbs. fresh spinach, (or 2 cups frozen)
1 1/2 tsp. olive oil
1 tsp. fresh garlic, finely chopped
1/4 cup Sunnyland Raisins
2 Tbsp. Sunnyland Slivered Almonds
Freshly ground pepper
1 Tbsp. Parmesan cheese, freshly grated
- Steam spinach for a minute or two until wilted. Drain in a colander; press out water. Chop spinach coarsely.
- Pour olive oil into a heavy pot, add garlic and stir 2 - 3 minutes over medium heat. Add raisins and almonds, and cook two minutes. Add spinach and pepper.
- Spoon into hollowed-out tomatoes. Sprinkle with cheese, and brown lightly under broiler or in oven. Serves 4 to 6.