Soups
and Vegetables:
Stuffed
Italian Tomatoes
from
From
Portland's Palate...
A
Collection of Recipes from the City of Roses
INGREDIENTS:
8 large tomatoes
3 tablespoons olive oil
1 cup onions (1 large onion),
chopped
1 (10-ounce) package frozen
chopped spinach, thawed and drained
1 cup ricotta cheese
2 egg yolks, beaten
1/2 cup parsley, chopped
1/2 cup mozzarella cheese,
grated
2/3 cup freshly-grated Parmesan
cheese
1/2 cup almonds, toasted
and slivered
Salt and pepper
TO
PREPARE:
Preheat oven to 350 degrees.
Wash tomatoes, remove tops
and scrape out pulp. Salt cavity of tomatoes and turn upside down
to drain for 30 minutes.
In a sauté pan over
medium heat, cook onions in oil for 20 minutes or until softened.
Add spinach to onions and stir until heated through. Remove from
heat and set aside.
In a mixing bowl, beat together
ricotta cheese and egg yolks. Add parsley, mozzarella cheese, Parmesan
cheese and slivered almonds. Season with salt and pepper.
Stir in sautéed onion
and spinach mixture and blend until all ingredients are well combined.
Fill tomatoes with mixture and place stuffed tomatoes in a shallow, greased
baking dish.
Sprinkle tops of stuffing
with additional Parmesan cheese and place in 350-degree oven. Bake
for 20 minutes or until tops are brown.
SERVES
8 to 10
Copyright 1992 The Junior
League of Portland, Oregon, Inc. All rights reserved.
To purchase copies of From
Portland's Palate, call the Junior League
of Portland, Oregon at (503) 297-6364.
The Junior League of Portland,
Oregon, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of From
Portland's Palate, are returned to the community.
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