*  Exported from  MasterCook  *
 
              Stuffed Tomatoes With Spinach And Yogurt Cheese
 
 Recipe By     : Nathalie Dupree, TVFN
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Dupree                           Vegetable
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    tomatoes
    1      tablespoon    butter
    4                    green onions -- chopped
    2                    garlic cloves -- peeled and chopped
    1      tablespoon    flour
      1/4  cup           grated Parmesan cheese
      1/4  cup           breadcrumbs
    2      tablespoons   chopped fresh herbs - basil, oregano,
                          thyme
   10      ounce         frozen spinach -- thawed and squeezed
                          dry
      1/2  cup           Yogurt Cheese
                         Salt and pepper
                         Nutmeg -- to taste
    1      Pinch         cayenne pepper
      1/4  cup           grated Parmesan cheese
 
 Preheat the oven to 350 degrees. Cut off the flower end of each tomato,
 leaving the stem end intact. Set aside the cap and hollow out the tomatoes,
 discarding the pulp. Invert the tomatoes on a plate and drain. In a nonstick
 saucepan, melt the butter over low heat. Add the green onions and garlic and
 saute until soft. Add the flour, Parmesan cheese, breadcrumbs, and herbs. Heat
 for 1 minute, then add the drained spinach, Yogurt Cheese, and salt, pepper,
 nutmeg, and cayenne to taste, stirring until well combined. Spoon the spinach
 mixture into the tomatoes and top with the optional Parmesan if using. The
 stuffed tomatoes and their caps can be made to this point up to 3 days in
 advance. Place the tomatoes in an ovenproof serving dish and bake until heated
 through, about 10 minutes. Top each tomato with the reserved cap and bake 5
 minutes more. Serve hot.
 
 Yield: 4 servings
 
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