Ravenscroft Inn
Bed and Breakfast Inn

Port Townsend, Washington

Specialty Recipe

Stuffed Tomatoes with Spinach

Ingredients:

12 large tomatoes

1/2 cup green onion, chopped (including greens)

3 packages frozen chopped spinach (or I prefer to use about 2 pounds fresh)

1 cup Feta cheese, crumbled

1 cup Parmesan cheese, freshly grated

1 cup seasoned bread croutons

1-1/2 Tablespoons crushed mixed seasonal herbs (basil, thyme, etc.)

Salt

Parmesan cheese or Jack cheese for tomato tops

Optional:

3 Tablespoons pine nuts

1 cup artichoke hearts, drained and chopped

Cut tops (about 1/5) from tomatoes; scoop out centers, turn upside down on a paper towel to drain. Saute onion and fresh spinach. (If using frozen spinach, saute onions and add to well-drained chopped spinach.) Combine spinach and onion mixture with Feta, Parmesan, herbs, pine nuts, and artichoke hearts; lastly, fold in croutons. Sprinkle salt inside drained tomatoes. Fill tomatoes with spinach mixture and place on a baking sheet that has been lined with baking paper (may just put on cookie sheet sprayed with non-stick cooking spray). Bake in preheated oven at 375 degrees for about 20 minutes or until tomatoes are heated through, but not splitting or breaking. A bit al dente.

Serves: 12.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)