Spinach stuffed tomatoes, recipe below
“These days’ people are always asking me how things have changed,” said A. L. Tommie Bass around 1987. Bass who died at age 88 was a Southern Appalachian Herbalist who resided near Lookout Mountain in Alabama. He goes on to say, “a big thing is, people don’t cook and garden so much like they did in my days.” For instance, Now the big farmer doesn’t even raise a garden, and then he claims he is going broke. . . You almost see more of them in the supermarket than you do people who don’t have a crop,” says Bass. Plant a garden this year and spend less time in the supermarket. Here is great Alabama recipe for Spinach stuffed tomatoes that serves 8.
| Spinach stuffed tomatoes Ingredients: |
| 8 medium-size vine-ripe 20 ounces chopped spinach (fresh or frozen) 1 cup bread crumbs 1 cup grated Parmesan cheese 3 green onions, chopped 2 eggs or egg substitutes 3 tablespoons melted vegan or regular butter 1/2 teaspoon thyme 1/2 teaspoon Accent 1/4 teaspoon garlic salt Dash of hot sauce Salt and pepper, to taste |
| Method: |
| Cut tops from tomatoes and remove pulp, leaving shells intact. Reserve pulp for other uses. Sprinkle inside shell with salt. Invert to drain. Cook spinach according to package directions; drain well. Combine spinach and remaining ingredients; spoon into tomatoes. Bake at 325 degrees for 30 minutes. |
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