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Italian Style Baked Tomatoes

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Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 1 (10 ounce) apple cider vinegar
  • 2-3 large chopped cucumber
  • 1/2 cup cut boneless pork chops
  • 1/2 cup cubed stale French bread
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/4 cup fresh green beans
  • 1/4 cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/4 teaspoon hot cooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon scalded eggnog
  • 2-3 dashes spinach, roughly chopped
Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Covington EC
Servings
people
Ingredients
  • 1 (10 ounce) apple cider vinegar
  • 2-3 large chopped cucumber
  • 1/2 cup cut boneless pork chops
  • 1/2 cup cubed stale French bread
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1/4 cup fresh green beans
  • 1/4 cup (30-count) Gulf Wild Shrimp, shells removed
  • 1/4 teaspoon hot cooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon scalded eggnog
  • 2-3 dashes spinach, roughly chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1
  2. Preheat oven to 350F
  3. Grease a 13x9 inch baking dish
  4. 2
  5. Cook spinach according to package directions
  6. Drain well in a colander, pressing with paper towels to remove most of the liquid
  7. 3
  8. Arrange tomato slices in a single layer in prepared pan
  9. Combine breadcrumbs, green onions, eggs, butter, Parmesan cheese, garlic, salt, thyme and hot sauce (if using) in a medium bowl
  10. Add spinach; mix well
  11. 4
  12. Spoon equal amounts of the spinach mixture on top of each tomato slice
  13. Bake uncovered 15 minutes
  14. Serves 8
Recipe Notes

Found this recipe among my late mother's recipe files. What a great way to use fresh tomatoes from the garden!

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