Stuffed Tomatoes

1. 1

   Preheat oven 425 degrees F.

2. 2

   Cut tops off tomatoes, save tops.

3. 3

   Scoop out pulp and chop.

4. 4

   Heat 1 teaspoon oil in a large skillet; add carrots and onions and cook until onion is soft.

5. 5

   Add tomato pulp and curry to skillet and cook, stirring constantly, until liquid evaporates.

6. 6

   Add spinach and stir until it is all wilted.

7. 7

   Stir in raisins, nuts and salt; remove from heat.

8. 8

   Spoon filling into tomato shells and replace tops.

9. 9

   Place in baking dish; drizzle with remaining oil and bake for 10 minutes until hot.

No additional tips available.