This is one of those very old recipes that I created for my son when he was a toddler. He loved helping stuff the tomatoes and it was a great way to teach him how yummy spinach is. Perfect as a side dish or entrée with some quinoa, I also serve these tomatoes for brunch.
1 onion chopped
2 cloves garlic
3-4 TABLESPOONS olive oil- may need more
Approximately 2 cups Italian breadcrumbs
½ cup chicken stock (or vegetable stock)
Salt and pepper to taste
1 large bag fresh spinach- minced
4-6 tomatoes depending on size, slice off tops, dice and remove centers- you may add some of the inside of the tomatoes diced if desired.
½ cup Parmesan cheese
Preheat oven to 350 degrees
In a large deep sauté pan add olive oil, garlic and onions. Sauté until tender but not brown. Add spinach and diced tomatoes and cook about 2 minutes. Add chicken stock and mix. Add breadcrumbs and parmesan cheese. You may need to add a little more chicken stock and bread crumbs as need
Note- this makes a nice stuffing for mushroom and stuffed jumbo shrimp as well.