Killer Tomatoes

[MsMai]

Killer Tomatoes
- Courtesy Ms VA

5 med firm, ripe tomatoes
Pepper
3 tbs butter
3 garlic cloves, minced (To taste)
1/4 cup minced onion
1 10 oz pkg frozen spinach, thawed
2 1/2 tbs sour cream
1 3 oz pkg cream cheese, softened
1 cup shredded mozzarella
1/2 cup grated Parmesan (I use Romano or
Asiago)
1 tsp chopped fresh basil (I like more!)
1/2 cup dry bread crumbs, + more,for topping

Cuts tops off tomatoes. Using tsp, carefully
remove, and reserve the pulp. Force pulp
thru strainer, rendering at least 1/2 cup of
juice. Lightly sprinkle pepper inside the
tomato shells; invert on paper towels, and
let drain. Over low heat, melt 2tbsp of
butter in akillet. Add the garlic & onion &
saute until soft, (about 5 min) Set aside.
Drain thawed spinach , VERY Well.
Combine spinach, sour cream, cream cheese
mozzarella, Parmesan, basil, & 1/2 cup of the
bread crumbs in food processor; blend
thoroughly. If mixture appears too thin,
gradually add more bread crumbs, if it's too
thick, add more tomato juice.. Refrigerate
30 minutes.
Meanwhile, preheat oven to 350. Scoop the
filling mix into the tomato shells. Do not
overpack. Top with more bread crumbs and dot
with bits of the remaining butter. Place in
lightly greased baking dish & bake for 20 -
30 minutes. Makes 5 servings

This is a wonderful accompaniment for steaks
or chops on the grill. It also makes a
lovely luncheon main dish... with a crisp
green salad & some freshly baked bread

[jpshaw]

I keep thinking of the old Sci-Fi movie "Attack of the Killer Tomatoes". No I didn't go see it but the title has always stuck with me.

[The Ironic Chef]

These look delicious MsMia. I wish I had this recipe when I was over loaded with tomatoes.

[MsMai]

I am so sorry tomatoe season is over. The big fruit stands closed here yesterday.

My husband and I had fried tomatoes and milk gravy for breakfast with bacon on the side. There isn't a gourmet dish anywhere on this planet any better than that (GRITS gal here transplanted to the north).

[The Ironic Chef]

One of my favorites is sausage gravy with a couple of nice thick beef steak slices over the top.

[MsMai]

Now you're talkin', IChef!