Try it with Feta if you like it. I have a similar recipe that calls for Feta, basil & thyme along with the spinach & it's very good.

Sounds yummy....I al;ways stuff tomatoes with tuna or crab salad....but that only works well with summer tomatoes.
Linda C

Ginger, I would love the Feta in this but I know Paul would not eat it. I would love to see your recipe.

Linda, I also like tomates stuffed with tuna in the summer. This is a good off season recipe.

Marilyn

Thanks Marilyn, these sound excellent and your new dishes are beautiful :-)

Thank you Woodie, they are Pier 1 and they match my kitchen perfectly...I needed some new ones:)

Thanks Marilyn, I came here from the "What's For Dinner" thread where you mentioned that you posted this.

Being the gardener I am, I usually refuse to eat "store bought" tomatoes, and then eat my fill all summer while my garden produces. These would be great for that "glut" of tomatoes at the height of the season, but they might also have enough flavor that I could use a "store" tomato without immediately thinking of styrofoam.

BTW, have you guys gotten the Jeep fixed yet? It's nearly time......

Annie

Annie, the Jeep is getting a complete rebuild with a roll "cage", racing seats with harnesses and more "stuff" than I can name. It's turning into a rock crawler so our garage is full of parts. Paul said he had to get it done by May. I'll post a picture when it's done.

That's the way I look at this tomato recipe, a great way to get your tomato fix in the off season.

Marilyn

A rock crawler? Well, that ought to keep him occupied for a while.

You know, I'm continually astounded at where my Wrangler will go. In fact, my (female) boss even bought me a bumper sticker that says "My Jeep is not an SUV....and your SUV is not a Jeep". She drives a TrailBlazer and loves it, but she doesn't drive it like I drive the Jeep.
Annie

STUFFED BAKED TOMATOES (serves 6-8)
8 medium tomatoes
Salt
1/4 cup olive oil
6 green onions, chopped
10 oz pkg frozen chopped spinach, thawed & squeezed dry
1/3 cup chopped parsley
1/2 tsp dried basil
1/2 tsp dried thyme
6 TBL crumbled Feta

slice the tops off the tomatoes. Scoop out the pulp & reserve. Lightly salt the inside of the tomatoes & invert on paper towels to drain.
Saute the green onions & chopped tomato pulp in the olive oil in a medium skillet for 3-4 minutes. Add the spinach, parsley, basil & thyme. Cook over medium high heat until the liquid evaporates, stirring frequently. Stir in the 3 TBL of the Feta.
Stuff the tomato shells w/the spinach mixture. Place in a greased baking dish. Sprinkle the remaining cheese over the top. The tomatoes may be refrigerated at this point until ready to heat. Before serving, place in a preheated 375° oven for 10-15 minutes until heated through. Do not let the skins split.~~Mountain Measures-A Second Serving.

Thank you Ginger, I'm gonna try that next time. Sometimes I can slide in something Paul thinks he doesn't like. He's finding his taste changes:) Looks good to me...I love Feta!

Marilyn

I hope you (and he) like it. I think the Feta flavor is that strong in it.

I love Feta too and Ken doesn't but sometimes I can sneak it in :-) like Marilyn does. Once in a while Ken (and I) will be surprised that he actually likes a "new" ingredient. Thanks, Ginger.

Those sound absolutely delicious, and they look beautiful on the plate.

Yours sounds good too, Ginger.

Hubby just planted some tomatoes and this sounds like a good way to use them for something different and a good way to get our spinach. :-)

Thanks for sharing both of them.

Jen

Hi!

I am new here. I usually lurk in the home decorating forum. Today is very cloudy (but warm) in Syracuse and I am dying for something good to eat - thought I would check out this forum. Tomatoes are my favorite and this recipe sounds great, I can't wait to try it! I just bought those same plates a few weeks ago!

Sue

Sorry, I meant to say I didn't think the feta flavor was that strong in this with the other ingredients.