Spinach Stuffed Tomatoes ( Domates Ghemisties)

1. 1

   Slice 1/2 inch from top of each tomatoe; remove stem end and coarsely chop rest of top; set aside.

2. 2

   Scoop out pulp and seeds; chop pulp and reserve.

3. 3

   Lightly salt tomato cavities and let drain, upside down, on paper towels.

4. 4

   Heat oil in large skillet.

5. 5

   Add onion and saute until tender.

6. 6

   Add tomato pulp and tops, spinach,parsley,dill, and pepper.

7. 7

   Cook uncovered over high heat until most of the liquid is absorbed, about 5 minutes.

8. 8

   Remove from heat and stir in all but 2 tablespoons of cheese;set aside to cool.

9. 9

   Preheat oven to 375 degrees.

10. 10

    Lightly oil large baking dish.

11. 11

    Divide stuffing evenly among tomato shells; sprinkle with remaining feta.

12. 12

    Place in dish and bake until tomatoes are cooked through, but not splitting, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.