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Stuffed Tomatoes 01

A home-style Stuffed Tomatoes 01 made with Butter, Onion, Sour Cream, and Dry Bread Crumbs Plus. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 1/4 cup
• 2 1/2 tbsp
• 1/2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Cut tops off tomatoes.

2. 2

   Using a teaspoon, carefully remove, and reserve, the pulp.

3. 3

   Force pulp through strainer, rendering at least 1/2 cup of juice.

4. 4

   Lightly sprinkle pepper inside the tomato shells; invert on paper towels, and let drain.

5. 5

   Over low heat, melt 2 Tbsp of butter in skillet.

6. 6

   Add the garlic and onion.

7. 7

   Saute until soft, about 5 min. Set aside.

8. 8

   Drain thawed spinach, very well.

9. 9

   Combine onion and garlic with the half of the reserved tomato juice and the spinach, sour cream, cream cheese, mozzarella, Parmesan, basil, and 1/2 cup of the bread crumbs in a food processor.

10. 10

    Blend thoroughly.

11. 11

    If mixture appears too thin, gradually add more bread crumbs, if it's too thick, add more tomato juice. Refrigerate 30 minutes.

12. 12

    Meanwhile, preheat oven to 350.

13. 13

    Scoop the filling mix into the tomato shells.

14. 14

    Do not overpack.

15. 15

    Top with more bread crumbs and dot with bits of the remaining butter.

16. 16

    Place in lightly greased baking dish and bake for 20 - 30 minutes.