Ingredients

8 large ripe tomatoes
2 carrots, finely chopped
1 green pepper, finely chopped
1 onion, finely chopped
5 tender ribs celery, finely chopped
3 C. chopped raw spinach
1 C. finely chopped parsley
3 Tbsp. butter, melted
1 egg, lightly beaten
1 C. soft bread crumbs
1/2 C. milk
salt and pepper to taste
1/2 tsp. nutmeg

Cooking Instructions

Preheat oven to 350°. Do not peel the tomatoes, but, for each, remove the core and scoop out most of the seeds and pulp to form a shell. Combine the remaining ingredients and use to fill the tomato cavities. Arrange the tomatoes in a baking dish and pour hot water around them to the depth of 1/4″. Bake for 15 minutes, or until tomatoes are heated through and the stuffing begins to brown. Serve immediately. Serves 8.
 
 
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