Baked Stuffed Tomatoes

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Baked Stuffed Tomatoes 01-OCT-01 p. 24

4 servings

 

Late–season tomatoes are perfect for baking. They’re

firm and sturdy, but more important, baking brings out

the flavor that hasn’t fully matured because the

sunshine has diminished in the last month. If you

don’t like blue cheese, substitute any creamy soft

cheese, such as St. Honoré or explorateur. Be sure to

squeeze spinach as dry as possible to avoid a soggy

filling.

Meal Plan: Prepare four servings of quick–cooking

brown rice. Transfer to a serving bowl and toss with

some chopped toasted walnuts, plenty of chopped fresh

flat–leaf parsley and a little olive oil.

 

10–oz. pkg. frozen chopped spinach, thawed and

squeezed to remove as much moisture as possible

1 cup small curd low–fat (2%) cottage cheese (8 oz.)

1/2 cup thinly sliced scallions (white and light green

parts)

1/4 cup soft blue cheese, crumbled (1 oz.)

14–oz. can white kidney beans, rinsed and drained

2 large tomatoes

8 cups mixed salad greens

8 thin slices Italian bread, toasted, for serving

1. Preheat oven to 400°F. Bring large pot of water to

a boil.

2. Meanwhile, in medium bowl, mix spinach, cottage

cheese, scallions, blue cheese and 1/2 teaspoon

freshly ground pepper until well blended. Gently stir

in beans. Set aside.

3. With small, sharp knife, score an “x” in base of

each tomato. Carefully drop tomatoes into boiling

water and cook 20 seconds. Remove from water with

slotted spoon. When cool enough to handle, peel

tomatoes with small sharp knife and cut out cores. Cut

each tomato in half through equator. With spoon, scoop

out and discard seeds, then remove and discard about

half of the flesh from each tomato half.

4. Stuff tomato halves with spinach–cheese mixture,

then place in shallow casserole just large enough to

hold tomatoes. Bake until soft and beginning to exude

juices, about 20 minutes.

5. Meanwhile, arrange salad greens in ring on each

plate. Carefully transfer one tomato half to center of

each ring. Serve with toasted bread slices.

PER serving: 389 CAL; 25 G PROT; 7 TOTAL FAT (3 SAT.

FAT); 58 G CARB.; CHOL; 770 MG SOD.; 13 FIBER

 

 

 

 

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