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Florentine Baked Tomatoes
Serves: 6
Ingredients
6 medium Tomatoes
1 small Onion, finely chopped
2 tablespoons Butter
1 Garlic clove, minced
1 package Frozen chopped spinach
1/3 cup 2% milk
Salt and pepper
3 tablespoons Bread crumbs
2 tablespoons chopped fresh parsley
5 tablespoons Parmesan cheese
Shredded Provolone cheese
Method
- Preheat oven to 400 degrees. Thaw and drain the spinach.
- Slice the tops off the tomatoes and scoop out the pulp and seeds. Stand the tomatoes in an ovenproof dish.
- Melt the butter in a skillet over medium heat, then add the onion and garlic. Saute until tender.
- In a medium bowl combine the spinach, milk, seasonings, breadcrumbs, parsley and Parmesan cheese. Add the onion and garlic and mix well. Spoon the mixture into the prepared tomatoes.
- Bake for 20 minutes, or until heated through. Top with strips of Provolone cheese. Return to the oven for 5 more minutes or until the cheese melts.
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