What You Need:
1 (10 oz.) pkg. frozen spinach
4 large firm tomatoes
1/4 C onion
1/2 t salt
1/8 t pepper
2 T parsley, minced
How to Make It:
Hollow out the centers of the tomatoes.
Throw away the seeds and chop the tomato pulp up fine.
Place the tomatoes upside down on a piece of paper towel and allow to drain.
Cook the spinach according to pkg. directions.
Once cooked allow the spinach to stand 3 minutes.
Drain the spinach.
Squeeze the spinach to help dry.
Put the spinach in a large mixing bowl.
Add the chopped tomato pulp to the spinach and mix together.
Stir in the onion.
Add the salt, pepper and parsley and mix well.
Preheat oven to 350 degrees.
Place the tomato shells in a casserole dish.
Fill the tomato shells with the spinach mixture.
Bake 8 minutes.
